Blueberry yoghurt sorbet

  • 3 hrs preparation
  • 4 mins cooking
  • Serves 8
  • Print


Blueberry yoghurt sorbet
  • 350 millilitre water
  • 225 gram caster sugar
  • 3 tablespoon liquid glucose
  • 300 millilitre natural yoghurt
  • 100 gram light cream cheese
  • 1 cup frozen blueberries, defrosted and lightly blitzed


  • 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

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