Saturday, March 31, 2012

Cool Desserts for Hot Weather

Recipe: Blueberry Frozen Yoghurt

It looks like summer has started with all its fury.

The Indian summer is merciless with no respite...
It's blazing hot everywhere. The frequent power cuts and water shortage add to the misery.

Though Bangalore is one of the places in India with a pleasant and cool climate, the summers are still harsh. This place too feels like the inside of a hot oven. On second thought, the inside of my electric oven will does not get a chance to be hotter than the rest of the world outside it thanks to the  unscheduled power cuts!




The best thing to do in this climate is to drink lots of refreshing drinks and eat plenty of frozen desserts to cool off.

This is one such really easy fruity dessert without the hassle of deseeding the fruit, pureeing it and so on.




The other day I got a bottle of blueberry preserve from the nearby store. The moment I tasted it, I knew that it would be fabulous in a froyo.

The blueberry preserve can be substituted with any other preserve or jam. This time I experimented with a froyo without gelatin. Gelatin is usually added to homemade ice-creams and froyos esp low fat ones to prevent the formation of ice-crystals as well as to impart a creamy texture. But the same effect can be had by having enough fat in the dessert



BLUEBERRY FROZEN YOGHURT
Hung curd made with full fat yoghurt that has been hung in a muslin cloth for 24 hours in the refrigerator - 2 cups (I hung 900g of Nestle full fat yoghurt)
Powdered Sugar - 2-3 Tbsp (adjust as per personal tastes)
Blueberry preserve - 3 Tbsp - Adjust the quantity as per the required flavor and sweetness
Vanilla essence - 1 tsp


Whisk all the ingredients together in a freezer-safe container.

Check for sweetness. Keep in mind that after the dessert is frozen, the sweetness will reduce. So while checking for sweetness do make it a little more sweet than what you would like.

Freeze for an hour. Then whisk well again to break up the ice-crystals. Freeze again for another hour. Keep freezing and whacking alternately for 4 times at least. And then lastly freeze for 8-9 hours till completely set.

Keep it outside for 5 minutes before serving. This makes it easier to scoop out. But do remember that this dessert melts faster than the one with gelatin or the store-bought ones.

For different flavors, just change the flavor of the jam or preserve :)

Verdict: This fruity dessert is so easy to whip up and it hardly takes any effort. Perfect to cool off after a hoy day and also great to serve as a refreshing end to wonderful meal. I loved that the tang of the yoghurt went really well with the sweetness of the preserve to make the dessert have that perfect balance.

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