Name: Ice-Creamy Blueberry Yoghurt
Ingredients: Text Only

[Sarah Edwards in writing to her daughter Esther at the death of her husband, Jonathan, said], “My Very Dear Child, What shall I say? A holy and good God has covered us with a dark cloud. O that we may kiss the rod, and lay our hands on our mouths! The Lord has done it. He has made me adore his goodness, that we had him so long. But my God lives; and he has my heart. O what a legacy my husband, and your father, has left us! We are all given to God; and there I am, and love to be. Your ever affectionate mother, Sarah Edwards.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
		Desserts, Ceideburg 2	10	Servings

INGREDIENTS

Text Only

INSTRUCTIONS

Seems that blueberries only got to Oz in the early 70's and are only
now becoming affordable.
This is one of Gabriel Gate's excellent. low-fat recipes.  It was
first published in his book Smart Food (Anne O'Donovan, 1989) for the
Anti-Cancer Council.
Blend 500 g blueberries to a puree with the juice of 2 oranges and 1
lemon.
Strain the mixture.  Stir in 1/4 cup sugar.  Beat together 1 cup
low-fat yoghurt and 2 tablespoons low-fat milk for about 5 minutes to
lighten them.
Add 1/4 cup of sugar and beat for a further minute.  Gently combine
the fruit preparation with the milk and yoghurt mixture.  Either
freeze in an ice cream maker or put the mixture in the freezer in a
bowl and as the mixture hardens, whisk it two or three times.  When
it is too firm to whisk any more, it is ready.
Makes 10 servings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
1/5/93.
Posted by Stephen Ceideberg; February 17 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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