Saturday, February 25, 2012

Low Fat Blueberry Frozen Yogurt

Babygirl just got diagnosed with her first ear infection, and the doctor prescribed her antibiotics.  Apparently,a antibiotics can wreck havoc on a toddler's digestive system, and we were recommended yogurt to help balance the side effects. Any flavor, and any fat content, so long as it has a live culture.

Ahhh... yogurt.  Unfortunately, Babygirl decided to be a picky eater today and refused the Greek yogurt she usually gobbles up for breakfast.  So what's a creative parent to do?  What's that thing Mary Poppins says?  Just a spoonful of sugar.... right?

We have a single serve ice cream maker that we'd been dying to use.  The system is simple: pre-freeze the bowl for at least 8 hours, place ingredients on bowl, and place lid on it.  The lid comes with special blades that blend the ingredients into ice cream.  Turn contraption on for 6 - 12 minutes.  Enjoy.

This recipe is adapted from Hamilton Beach, the company behind the ice cream maker.  The recipe was originally for the 1.5 quart model, so we had to adjust the quantities.  We also substituted blueberries instead of mixed berries, since Babygirl is a blueberry fan.

Ingredients

  • 1/2 cups frozen blueberries, thawed slightly and mashed
  • 1/4 cup of sugar
  • 3/4 cup low fat plain yogurt 
  • 1/4 cup half 'n half


Directions

  • Mix all ingredients into pre-frozen bowl.  Follow ice cream maker instructions.
Not bad for our first time with the ice cream maker, though we still need to tinker with the recipe a bit.  The flavor was great, but the consistently was too mushy.  This might just be an issue when using yogurt, but we'll experiment with different amounts of half 'n half, and how long to keep blending it.

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