Berry-Good Fro-yo

I guess I really could have combined this post with the previous one, but I'm really trying to erm, stretch my "dollar" here. I realise I haven't posted anything about blueberries here before even though I've been buying loads when they go on sale (I'm becoming such a sucker for sales!) and freezing them for the "rainy days". Berries can be so overpriced in Singapore (like raspberries!) so the squirrel in me has me hoarding them when they become really cheap; also stretching my dollar.

Blueberries are amongst the most affordable berries in Singapore, together with strawberries and have become really quite easy to find in supermarkets during the summer months (not Singapore's), and that makes me happy. I thought it time to use up some of my frozen blueberry stash (to make way for new ones) so I decided upon making blueberry frozen yogurt. I also had a tub of plain yogurt on hand which I bought, you guessed it, on sale! So, armed with all the sale goods, I set out to strain, blend, freeze and blend my way to blueberry frozen yogurt heaven.

In retrospect, I think I should have tried the other recipe that I found for frozen yogurt in my ice cream book so that I could make a comparison on the 2 different recipes. But I was lazy, what's new? Anyhow, the recipe did yield a berry-good frozen yogurt of a deep, luscious purple. This time round, I filled the frozen yogurt into glass yogurt bottles (flown all the way back from Paris!) which makes more easier serving. Just take out one bottle when you feel like it. No more scooping. I've also recently found out that frozen yogurt has been very much simplified to fro-yo nowadays, although I still very much prefer to say frozen yogurt. More sophisticated don't you think?

Blueberry Frozen Yogurt 
(Makes about 800ml)

500g plain yogurt
2 1/4cup blueberries (frozen or fresh is fine)
5 tbsp honey

- Strain plain yogurt in a sieve lined with double layers of kitchen paper or muslin. Set the strainer over a bowl and leave in the refrigerator overnight to get 2 cups of Greek-style yogurt.
- Process the Greek-style yogurt, blueberries and honey in a blender until smooth and well mixed. If using frozen blueberries, let thaw slightly before blending.
- Pour into a freezer-safe container and freeze until almost firm, about 4 hours. Process again until smooth and freeze again before serving. At this point, if you like, you can fill little cups or yogurt bottles with the frozen yogurt mixture for an easy serving option. You might have to repeat the freezing and blending process a couple more times if the ice crystals are still too large after the second round of processing.