Low Fat Blueberry Frozen Yoghurt

Makes about 1 quart.

Heat blueberries, sugar and lemon juice in a pan until the sugar is dissolved. Whilst heating, use a potato masher the break up the blueberries. Once all the blueberries are broken up, you can transfer the mixture into a food processor to create a smoother texture. This step isn’t necessary and I didn’t bother, as I liked the fruitier texture.

Leave to cool completely. To speed up this process you could place the pan in a bowl of cold water. Once cool, mix in milk and yoghurt and stir thoroughly.

Transfer into ice cream maker and churn for about 20 minutes. Eat now or freeze for a firmer texture.