Kem Que Sua Chua Viet Quat (Blueberry Yogurt Pops)
Sweets and drinksIce CreamVietnamAbout 15 minutes of preparation, 5 to 6 hours freezing
Blueberry yogurt pops take two ingredients and come out marbled white and purple. Over blending is the risk, since it wipes out both the pieces of fruit and the marbling.
The blueberries go on the lowest speed, crushed rather than pureed. The mixing is done in circles in one direction, which is what holds the marbling.
This batch weighs about 400g, at roughly 71 calories per 100g. After 5 to 6 hours in the freezer they slide out of the mold ready to eat.
Method
Wash 200g blueberries thoroughly, soaking them in lightly salted water beforehand if you like, then drain them completely.
Put the blueberries in a blender on the lowest speed, crushing them rather than pureeing them so pieces of fruit remain.
Put the crushed blueberries in a bowl with 200g yogurt and fold the two together with a spoon.
Stir in circles in one direction to create the white and purple marbling.
Pour the mixture into the pop molds, seal them and freeze about 5 to 6 hours before eating.
Tips
Crush the blueberries rather than pureeing them so pieces of fruit remain.
Stirring in one direction gives clean marbling, while stirring back and forth muddies the color.
The blueberries have to be fully drained, since any water left behind gives icy pops.
A full 5 to 6 hours in the freezer is needed, as pops pulled early are soft and snap easily.
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