Friday, February 24, 2017


Plain and simple, I love fruit yoghurt. And I don’t mind buying fruit yoghurt, but somehow, there never seems to be enough fruit chunks in it, and the flavour is sometimes too mild. If it's a fruit yoghurt, it is supposed to have a rich fruity flavour, right? That is why I like to make my own fruit yoghurt. With fruit purée base, thick yoghurt, and a lot more chunks of fruit. You can use fresh or frozen fruit, of course, just defrost it before blending.

500 grams blueberries
200 ml cold water
30 grams cornflour (corn starch)
50 grams granulated sugar
500 grams vegan vanilla yoghurt
½ teaspoon wild blueberry extract (optional)
200 grams additional berries (frozen, if preferred)

Chop up and purée the blueberries, along with the cold water, and sugar. I used blueberries, but you can use a mix of strawberries, sweet cherries, raspberries, or some additional fruit. You can use just one fruit if you like your fruit yoghurt simpler, of course. Pour the purée into a heavy-bottomed saucepan, add in the cornflour, mix well, and let it cook over medium heat until it thickens. It should take 5-7 minutes, depending on your stove. Keep whisking as you cook, because it can burn easily. When it finally thickens, it will resemble a cooked pudding.
Remove it from the heat, and let it cool down a bit. Do not let it cool down completely, because it will be much harder to blend with the yoghurt. You need it to be smooth if you run your spoon through it, not gelled completely. Once cooled down to room temperature, start pouring in the yoghurt, and mixing with an electric mixer on low, until blended completely. You can add a fruit extract in the end, and blend it in, if you wish to intensify the flavours. Finally, fold in some additional fruit, for extra texture in the yoghurt. Place it in the refrigerator for at least an hour, and serve. Yields 6 servings.