Blackberry Frozen Yoghurt recipe

Last Autumn I made loads of and loads of blackberry jam from frozen blackberries I picked at the end of the summer.

I still had a random amount of leftover blackberries that I've been steadily using up in pies and crumbles throughout the winter. Now that it's getting warmer though I don't really fancy heavy, stodgy puddings and want something lighter and fresher. 

So I've been trying to think of something to make that would use up the rest of the frozen blackberries and clear some much needed space in my freezer. 

Blackberry frozen yoghurt seemed like the perfect solution. Not too much making involved and relatively kind on the waistline. 

I've never made something like this before and all the recipes seemed to need an ice cream maker (which I don't have).

I eventually found this recipe but I didn't like the idea of whole pieces of fruit and lots of seeds in the mixture. So I've adapted it to suit myself and what I happened to have to hand.I think the result turned out brilliantly!

Ingredients

350g blackberries (can be fresh or frozen)

100g caster sugar

300g full fat greek yoghurt

100ml semi skimmed milk 

50g runny honey

Method

1. If you are using frozen blackberries remove them from the freezer to defrost for an hour or two.

2. Once defrosted mix with the caster sugar and leave for about 20-30 min to macerate. 

3. When the fruit has begun to break down mash up with a fork to release the juices.

4. Combine the milk, honey and yoghurt and mix gently with a whisk to remove any lumps.

5. Pour the sugar and berry mixture into a sieve suspended over the yoghurt mixture. Use the back of a spoon to press as much juice as you can from the fruit. 

6. Combine the fruit juice and the yoghurt mixture using the whisk and discard the blackberry pulp.Taste the mixture and add a little more honey if it is too tart for you.

7. Pour into a freezable container and place in the freezer.

8. After two hours remove from the freezer and stir. Return to the freezer and leave overnight. 

9. Remove from the freezer ten minutes before serving to allow it to soften slightly. 

10. Serve in waffle ice cream cones with a little extra drizzle of honey. 

This is honestly one of the easiest things I've ever made and it tastes amazingly fresh and light.