Of late, I’ve been eating fruit yoghurt every morning. This is one breakfast item I haven’t gotten bored of ever since I discovered the goodness that a berry + yoghurt mixture can yield. Fast forward to January ‘10, I still eat berries and yoghurt with the same gusto. Of course, sometimes I use regular yoghurt instead of making my own vanilla yoghurt. But hey, such shortcuts are allowed in the mornings where all you want to do it satiate that grumbling tummy.
I like my fruit yoghurt to be really fruity – definitely not the kind that just leaves you with a hint of the flavour and you’re forever guessing what that fruit might be. Today I made myself mulberry yoghurt for the first time. And you know what made me so happy about it? It turned a much deeper shade of purple after sitting in the refrigerator for a few hours!
I loved how thick and creamy the yoghurt was – sweet and slightly tart from the berries. I can eat a huge bowlful of it and be a happy, happy woman for the rest of the day. You know the best way to maintain the thickness of the yoghurt? Blend the fruits and stir the yoghurt separately. You might feel lazy to use up more dishes – but this is absolutely critical to achieve that unctuous texture. Once that’s done, just stir in the fruit puree into the yoghurt and that’s it! Deliciousness awaits you!
Mulberry Yoghurt
150g mulberries
400g plain yoghurt
4 tbsp sugar or honey (if you’d like it healthier)
4 tbsp sugar or honey (if you’d like it healthier)
4 tbsp caster sugar (more or less, depending on how sweet your berries are)
- You can either blend the mulberries with an immersion blender or roughly squish them up with a fork for some added texture. Add the sugar as well.
- Stir the yoghurt in a bowl until it loosens up to yield a uniform consistency.
- Now pour the fruit pulp/puree into the yoghurt and stir together until evenly blended.