Ingredients
Method
1.Combine water, sugar and glucose in a heavy-based saucepan and place over a low heat. Stir occasionally until sugar dissolves, increase heat and boil for 3-4 minutes. Remove from heat and cool completely.
2.Beat yoghurt and cream cheese together till smooth. Mix in the cooled syrup. Pour mixture into a shallow, metal container and place in freezer for 2-3 hours.
3.Remove from freezer and beat with a fork several times during freezing. When beating the frozen yoghurt for the last time, add blueberries just below the surface. Serve immediately.
Mike’s Top Tips: The yoghurt sorbet isn’t an instant dessert as it takes a while to freeze, so best to make it the day before you want to eat it. Try freezing this delicious sorbet in a metal container as the metal will act as a temperature conductor, freezing the sorbet twice as fast as if it were in a plastic container. As the sorbet freezes, make sure you give it a good stir every 30 minutes. This will prevent any large ice crystals forming. – Mike Van de Elzen
Note
