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