Blueberry Peach Yogurt

Most of us in the US have been experiencing a heat wave the past couple weeks.  Even in New Orleans, it is hotter than normal.  Luckily humidity has cooperated a bit so the heat is slightly bearable.  With highs in the 100s, I have been spending much of my free time indoors and in pools.  Oh, how I am thankful to have friends with pools.

Over the weekend, I was lucky enough to spend time on my neighbor’s boat and I tried wakeboarding for the first time.  I can’t even remember the last time I was on a boat!  The weather was beautiful on the water – sunny, with a slight breeze, and cool, refreshing water.  I laid back and relaxed as we zoomed around the river.  I was nervous about wakeboarding at first but quickly surprised myself by successfully learning to “pull-up” and ride the wakeboard.  I stayed away from any actual wakes, as those would have caused me to face plant into the water, but it was fun nonetheless.  I have the aches and pains and bruises to prove it (these are the days I feel old)!

Have you tried any new activities this summer season?

The summer-like heat called for a refreshing and light scoop this week.  Blueberries and peaches are currently available at the farmers market so I took the opportunity to use them in a scoop with some tangy yogurt.  Enjoy!

Blueberry Peach Yogurt
Makes 1 quart

2 cups (320 g) blueberries
6 small peaches, peeled and sliced (350 g)
150 g sugar
1 cup (8 oz) whole milk greek yogurt
1/4 cup heavy cream
A few drops of lemon juice

Heat blueberries and peaches in a medium saucepan over medium heat until soft, about 10 minutes.  Remove from heat and cool completely.

Once fruit is cool, pour into a blender or food processor.  Add sugar, yogurt, heavy cream, and lemon juice.  Blend until smooth.

Pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Transfer to a container, place plastic or parchment over frozen yogurt  (to prevent ice crystals) and freeze until firm, at least 4 hours.