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Author Notes: No flavor surprises here - just luscious sweet wildberries and creamy tangy (preferably Greek) yogurt. Superb when sandwiched between two oatmeal cookies for all of you dessert-for-breakfast types like me. Or think granola parfait. Fruit salad bowl. Pancakes. Waffles. You name it. That scoop won`t spoil anything. —goodgalsasha
- 300 grams wildberries
- 100 grams sugar
- 2 tablespoons lemon juice
- 300 grams Greek yogurt
- In a small saucepan over medium heat combine the berries, sugar, salt and freshly squeezed lemon juice, bring to a simmer and cook on low for 10-15minutes. Take off heat and strain the wildberry syrup discarding the berry skins. Cool for 10minutes.
- Combine the chilled syrup with the Greek yogurt and transfer into the fridge overnight.
- Freeze in your ice cream maker according to the manufacturer's instructions. Put in the freezer for at least 4 hours before serving or spoon right away soft-serve style.