5 cups fresh or frozen blackberries
1/3 cup water
2 tablespoons lemon juice
1 cup sugar
2 teaspoons vanilla extract
4 cups fat-free vanilla yogurt
METHOD:
In a food processor, purée blackberries, water, and lemon juice. Strain the blackberry mixture, reserving juice and pulp. Discard seeds. Return puréed blackberries to the food processor; add sugar and vanilla. Cover and process until smooth. Add yogurt and pulse until combined.
Fill the cylinder of an ice cream maker two-thirds full and freeze according to the manufacturer’s direction. (Refrigerate any remaining yogurt mixture until ready to freeze.) Transfer frozen yogurt to a container and freeze for 2-4 hours before serving.
Makes 6 servings.
SOURCE: Third place winner, Kyle Wade, Berry Festival 2008
