Ice-creamy blueberry yoghurt

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       Title: Ice-Creamy Blueberry Yoghurt
  Categories: Desserts, Ceideburg 2
       Yield: 10 servings
  
            Text Only
  
   Seems that blueberries only got to Oz in the early 70's and are only
   now becoming affordable.
   
   This is one of Gabriel Gate's excellent. low-fat recipes.  It was
   first published in his book Smart Food (Anne O'Donovan, 1989) for the
   Anti-Cancer Council.
   
   Blend 500 g blueberries to a puree with the juice of 2 oranges and 1
   lemon.
   
   Strain the mixture.  Stir in 1/4 cup sugar.  Beat together 1 cup
   low-fat yoghurt and 2 tablespoons low-fat milk for about 5 minutes to
   lighten them.
   
   Add 1/4 cup of sugar and beat for a further minute.  Gently combine
   the fruit preparation with the milk and yoghurt mixture.  Either
   freeze in an ice cream maker or put the mixture in the freezer in a
   bowl and as the mixture hardens, whisk it two or three times.  When
   it is too firm to whisk any more, it is ready.
   
   Makes 10 servings.
   
   From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
   1/5/93.
   
   Posted by Stephen Ceideberg; February 17 1993.
  
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