Blueberry and coconut frozen yoghurt
Photo by Tam West
I add a touch of spirulina to this frozen yoghurt to enhance the colour and bump up the nutritional content. The spirulina is optional so just leave it out if it's not your thing. I have topped the dessert with a few rosemary and thyme flowers from the garden which look great but also add a lovely flavour.
- Chop the frozen banana up into 4-5 small pieces each (if you haven’t already done this prior to freezing).
- Place the bananas, blueberries, yoghurt and spirulina in a blender or food processor and blend until smooth — if you’re using a blender you will need to use the tamper to push the mixture down into the blade to get it blending. Be careful not to over-blend, especially if you’re using a food processor, or it will become too soft and melt.
- The idea is to serve the dessert freshly made, but you can store it in the freezer for a few hours if you want to make it ahead of time. Fruit-based ice creams tend to go a bit icy if you freeze them for a longer period of time, so you will probably find you need to re-blend before serving if you do that.
- Divide between two bowls and enjoy.