Gather
2½ cups fresh blueberries
2 tablespoons sugar
2 tablespoons lemon juice
1¼ cups heavy cream
2 cups plain yogurt
2 tablespoons powdered sugar
Go
1. Pour berries, sugar and lemon juice into pan. Bring to a boil, then simmer for 4 to 5 minutes or until the berries burst.
2. Remove pan from heat. Press berries through a sieve into a bowl. Leave the glossy purple sauce to cool.
3. In a separate bowl, whip the cream until it starts to thicken.
4. Using a metal spoon, fold yogurt and powdered sugar into the cream.
5. Stir the blueberry sauce into the cream.
6. Transfer mixture to a freezer-proof container with a lid. Freeze for 4 to 5 hours, removing once an hour to break up ice crystals with a fork.
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