Mixed Berry Frozen Yogurt

Today a friend was kind enough to invite me along to a supper club just minutes away from my home. This girl cooked everything European, mostly Italian, I think. Everyone invited either knew each other through mutual means or were strangers to one another. The living room was divided into 2 tables and of course, I ended up at the chattier table. Fortunately.

One chunk of the wall was plastered in blackboard paint and the whole lunch menu was explained in colored chalk. From homemade focaccia to roasted pork belly, everything sounded absolutely delicious. And it was.

But of course, the people made it even better. I met an American who’s here interning at a preschool for special children. And there was this entertaining dude who passes on the most unfortunate details. Everyone was so different, yet it was rather nice together for a summery Sunday lunch.

Because really, it is food and people that makes the world go round. Do we really need the Pope to show us the world peace sign? I didn’t think so.

It’s the Mid-Autumn festival today and the moon has never been fuller or more gorgeous. The dessert that symbolizes it is the moon cake. I’m not the biggest fan of it but anyone curious enough to try it? It’s a round pastry filled with either red bean or lotus paste. And right inside you may find a whole salted egg yolk, usually duck. Family and friends get together on this day. I’m looking forward to spend the night with some friends later on.

I had to use up frozen berries and a great way is to make some compote and blend it together with creamy greek yogurt. Add in honey to taste, mix well, and churn it up in your ice cream maker. It’s that simple.

Mixed berry froyo

adapted from Christie’s corner

  • 3 1/2 cups frozen berries, thawed for 10 minutes
  • 1/3 cup agave nectar or liquid honey
  • 1/2 cup nonfat plain Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice

Cook the berries with a little brown sugar over low heat until you get a berry compote. Let it cool and blend it together with honey, yogurt, and lemon juice. Chill it in the fridge for an hour and then churn it in your ice cream maker.

Another way of doing it is to blend the frozen berries with everything else, and serve it immediately.


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