Wednesday, June 20, 2012
Toronto has been blisteringly hot these past few days with the humidity raising temperatures up to 35, 36 C at night and 41 C during the day. No wonder my bread doughs have been so unhappy lately, they are probably stressed from the heat shock! Thankfully, there are some frozen fruitgurts standing by in the freezer for an easy, nutritious, and delicious summertime cool down treat. The yogurt freezes to form nice large ice crystals that can easily be scraped to form granita.
125 mL 2% plain yogurt (firm or Balkan style)
About 1 1/2 to 2 tbsp honey or to personal taste
1/2 cup blueberries
1 cup diced mango
Mix honey into yogurt until slightly sweeter than what you are used to. Blend each blueberries and mango separately until as smooth as possible. You may strain away blueberry skins and mango fibers but I prefer to leave them in to add another level of texture.
In some freezable plastic cups or popsicle molds, layer yogurt mixture, blended blueberries and mango and swirl to produce marbling effect. Freeze for at least 1 hr.
Loosen them from plastic cups by sitting it in warm water for 1 min and flip them upside down onto serving dish. Stay cool and enjoy!