Frozen Yogurt Berry Sorbet

Enjoying this beautiful end of summer weather with a frosty creamy treat!  One with only three ingredients and probiotics to boot.  I saw this recipe on Pinterest a couple years ago and tried it out.  The girls loved it!  I would guess you can use any berry.  The original recipe used blackberries and I used marionberries.  The sorbet will be more creamy or frosty depending on the ratio of berry to dairy and the amount of moisture in the yogurt.  I found that even with a high powered blender, the seeds leave a gritty texture in the finished treat and while the kids didn't mind, I think I would gently puree the berries and then sieve the seeds out for an ultra creamy finish.  Regardless, this is a quick, easy and very tasty frozen dessert.  The ratios are approximate and forgiving.  And the consistency is almost like marshmallow fluff when you take it out of the machine.  Give it a few hours in the deep freeze to firm up.  I just made a strawberry pineapple batch and it is fabulous!

Frozen Yogurt Berry Sorbet

makes about 3 pints

3 cups fresh Marionberries, raspberries or blackberries or fruit blend of choice

3 cups yogurt cheese* or plain Greek yogurt (Greek yogurt will make a slightly more frosty dessert)

1 can (14 oz) sweetened condensed milk

Puree the berries and strain out the seeds if desired.  

Blend in the sweetened condensed milk

Mix together with the yogurt cheese or yogurt.

Freeze mixture in an ice cream maker according to manufacturer's instructions.

* Note - to make yogurt cheese, simply place the yogurt in a cheesecloth or coffee filter lined strainer and allow to drain for 4-6 hours or overnight.  The longer it drains, the creamier your frozen dessert will turn out.