Peach and Blueberry Frozen Yoghurt

This is the only thing I can make in this heat. The oven is rendered unnecessary and the freezer is my best friend. I am too pale and British for this weather. I'm also too pregnant for this weather. Our flat is like a greenhouse, no amount of open windows seem to cool it. As a result we have been spending late afternoons (which seem to be the hottest time) down at the gym in the pool. The water there is so cool and relaxing that I never want to leave...until I start to prune up that is.

This has also been our last weekend in the flat. We move to a house next Saturday. I really hope the heat lets up as moving house in this weather is not going to be fun. Having said that, I'm not actually allowed to do very much when we move. I'm going to be pretty useless. My job is to take care of the cat and clean up after all the furniture has gone. I guess I should feel lucky but I hate not being able to help or carry anything. I'll shout encouragement and support at Nick and his friends who are so kindly helping us move. I could bake them something but then I'd have to turn the oven on and make the flat even hotter. Sorry guys.

As I mentioned last week I haven't had much of a sweet tooth but I really wanted some ice cream earlier this week. I find shop bought ice cream too sweet, so much so that it loses all flavour by the time you reach the bottom of the bowl. Then I thought about good old fro-yo. I wanted to start with plain yoghurt as my base and I went for Chobani. I'd tried their fruity flavours before and seen so many people raving about them after Food Blogger Connect (which I was sadly unable to attend with everything being so hectic at the moment). I liked how thick it was as I think a runnier yoghurt would have meant too many ice crystals forming in the freezer stage.

The final result was exactly what I was after. It had the sourness of Greek style yoghurt with the sweetness of the fruits. If you wanted it to be sweeter I would add more honey or drizzle honey on top when serving. It is so easy to make and you don't need an ice cream maker, just an airtight container and a freezer. It's also ready in two hours so you can throw it together when you get in from work and have it ready for a warm evening. This time next week I hope to be eating a bowl full with my feet up in our new garden.

(I have submitted this post as an entry to the Appliances Online Summer Lovin' competition.)

Peach and Blueberry Frozen Yoghurt

2 ripe peaches, peeled and chopped into chunks
250g frozen blueberries
900g greek yoghurt (I used 2x 454g plain Chobani yoghurt)
2 heaped tablespoons honey
  1. Start by freezing the peach chunks for about 45 minutes. Having the fruit ready frozen helps reduce the amount of ice crystals forming in the mix.
  2. Throw the peach chunks, blueberries, yoghurt and honey in a bowl and, using an electric hand mixer, whisk for a minute until the mix is a light purple colour but the fruit is mostly all intact. You could blend it if you weren't keen on the fruit staying chunky...it's all about preference. 
  3. Tip into an airtight container and smooth out the top. Freeze for an hour, take out and stir. Place back in the freezer for another hour. It should be soft enough to serve at this point but you can leave it for a little longer if you prefer.
  4. Note: If you leave it overnight, try and stir it regularly and let it defrost a little before serving.