Frozen Blueberry Yoghurt

, from Issue #28. September, 2015
Photography by Aaron McLean.
Frozen Blueberry Yoghurt

This is a refreshing and simple dessert for a warm summer’s day or evening.

Serves: 4-6


2 very ripe, medium bananas, peeled
250 grams blueberries, about 2 punnets
1 cup thick yoghurt, plain or berry flavoured
finely grated zest 1 large lime
3 tablespoons honey
extra blueberries, yoghurt and honey for garnish


Chop the bananas into 2 cm thick pieces, place on a baking tray and freeze until solid.

Put the frozen bananas and the blueberries in a food processor and blend until smooth, scraping down the sides a couple of times. Add the yoghurt, lime zest and honey and process for 1 minute.

Scoop into a container, cover and freeze until the mixture is set around the edges. Stir with a fork, breaking up any large lumps. Repeat once more before leaving to freeze completely. Remove from the freezer about 20 minutes before serving.

To serve: Put scoops of frozen yoghurt into serving bowls. Top with a spoonful of yoghurt, a drizzle of honey and a few blueberries.