Friday, June 15, 2012

Creamy Blackberry Frozen (Greek) Yogurt


So my poor baby girl has had an ear infection for months now. She's currently on her third round of antibiotics.
As most everyone knows, after a few rounds of antibiotics there's not enough of the good, healthy bacteria to do much fighting on its own, and you end up with a seriously lowered immune system. Then of course the next virus or whatever that walks by you get and so severely you feel like you're on your death bed.
And that all could have been prevented had you eaten yogurt from the beginning... or at least started in the middle.

Now I know that I've stated before that my kids are lactose intolerant.
So here's a little lesson on lactose intolerance and yogurt, the live bacteria in yogurt actually eat the lactose turning it into lactic acid, which is what not only gives yogurt its traditional tangy taste, but also helps reduce (if not eliminate) the reaction people get who are lactose intolerant. This is because they don't have enough lactase enzymes to properly digest the lactose in the milk product.
Though do to the severe lactose intolerant reaction that my kids get to even small amounts of milk, they will also be given a lactase enzyme supplement.

Creamy Blackberry Frozen (Greek) Yogurt
Recipe from Kitchen Corners, halved to fit into my ice cream maker

Ingredients
1 1/2 c blackberries
1 1/2 c "yogurt cheese" (Greek yogurt)
1/2 can sweetened condensed milk

Directions
In a blender, puree the blackberries with the sweetened condensed milk.
In a medium bowl mix the puree with the yogurt cheese.
Pour the mixture in to your ice-cream maker and follow the manufacturer's directions

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