I must be mad. I am offering you two recipes for the price of one! But I cannot help myself when it comes to blackberries. They are probably my favourite berries. I love foraging for them in late August and early September. When ripe they taste absolutely wonderful and are a good source of vitamin C and K. This year was particularly good for blackberries and the harvest was great! I ended with so many of them that I had to find ways of how to use these amazing fruits. There is only so much you can eat in your breakfast yoghurt or porridge. So I decided to convert some of my blackberries into frozen yoghurt dessert and coulis. With the yoghurt you can enjoy a healthier alternative to ice cream. As for coulis, it is perfect for serving with ice cream or pancakes. If you don’t use all of it right away it will keep in the fridge for about 3 days or in the freezer for 3 months. I guess I will be eating a lot of blackberry desserts this autumn.

For the frozen yoghurt:

Ingredients:

• 200g blackberries
• 40g caster sugar (or sweetener equivalent such as xylitol)
• 300g Greek yoghurt
• 50ml honey
• 80ml full fat milk

Method:

1. In a large bowl mix together the blackberries and sugar. Leave for about 30 minutes and then mash the fruit a little with a fork.
2. In a separate bowl mix the yoghurt, honey and milk. Transfer into a freezable container.
3. Tip in the blackberries and swirl them through the mixture.
4. Transfer the container into a freezer. After about 2 hours give it a stir and put it back into the freezer.
5. Take out 15 – 20 minutes before serving to soften for scooping. Serve with blackberry coulis.

For the blackberry coulis:

Ingredients:

• 400g blackberries
• 80g caster sugar (or sweetener equivalent such as xylitol)

Method:

1. Put the blackberries and sugar into a saucepan with 150ml water. Bring to boil and simmer for about 10 – 15 minutes or until the berries has broken down and the mixture has thicken a little.
2. Transfer the contents into a blender and blitz it into a fine purée.
3. Strain through a sieve rubbing it with the back of a ladle or spoon.
4. If it is too runny reduce to the required consistency over low heat. Remember it will become a little bit thicker when cooled down.
5. Serve warm or chilled.