Blueberry frozen yoghurt (with jam)
A personal favourite! Delicious, fresh, smooth and rich blueberry frozen yoghurt - stores well in the freezer and (with ice cream machine) should only take about 30 minutes to make!
  • about 300 gram Blueberry jam (of good quality; here 70 % fruit and the rest mainly sugar and some pectin and citric acid)
  • 400 ml (about 1¾ cup) Turkish-style (= dense and strained) yoghurt (10% fat)
  • 50 ml (1/5 cup) sour cream (30 % fat)
  • 50 ml (1(5 cup) cream (30 % fat)
  • 50 ml quark [farmer's cheese] (1/5 cup) (about 2 % fat)
  • 100 ml (slightly less than ½ cup) confectioner's sugar
  • 2 tablespoons inverted sugar (Agave nectar or the likes)
  1. Mix all ingredients well together, ending with the jam.
  2. Churn in your ice cream machine and enjoy fresh, or store in the freezer in freezer-safe container covered with plastic film and lid.
If you want to simplify the ingredients-list, you could experiment by using ONLY cream OR sour cream OR quark with the yoghurt (or by using only yoghurt, for that matter). Excluding both cream and sour cream, however, will mean an overall drop in fat, which will affect the final consistency, texture and mouthfeel of the frozen yoghurt (you may still like it, though)