Blueberry Yogurt Sorbet - cooking recipe

Ingredients

1 1/4 cups sugar
3 tbsp light corn syrup
1 1/4 cups plain yogurt
4 oz light cream cheese
1 cup blueberries, lightly pureed

Preparation

Combine 1 1/2 cups water, sugar and corn syrup in a heavy-bottomed saucepan on low heat. Stir occasionally until sugar dissolves. Bring to a boil on high heat and boil for 3-4 mins. Remove from heat; cool completely.
Beat yogurt and cream cheese till smooth. Mix in the cooled syrup. Pour mixture into a shallow, metal container. Freeze for 2-3 hours.
Remove from freezer and beat with a fork several times during freezing. When beating the frozen yogurt for the last time, add blueberries just below the surface. Serve immediately.