This sorbet is one of Anna’s family favourites, especially using Greek yoghurt and a little bit of olive oil. This combination brings out a fresh, comforting taste that will add a delicious something extra to your breakfast bowl.


  • 50gr Frozen blueberries

  • 125 gr Caster sugar

  • 75ml Water

  • 160gr Greek yoghurt

  • 50ml Olive oil

  • 10ml Lemon juice


  • 1.

    Place Kenwood frozen dessert maker bowl in the freezer, preferably overnight

  • 2.

    To make blueberry jam, place blueberries and 25gr caster sugar in a small saucepan and bring to the boil. Simmer on a low heat for 15-20 minutes; make sure to stir so it does not catch. Set aside to cool

  • 3.

    In a small sauce pan, mix water with 100 gr of sugar and bring to the boil, once boiled allow to completely cool down. Add lemon juice

  • 4.

    Place yoghurt into mixing bowl. Use whisk to mix syrup into the yoghurt, adding gradually so it all combines together

  • 5.

    Gradually whisk the oil into yoghurt until combined

  • 6.

    Pour the mixture into the pre-frozen freezer bowl. Attach to the Kenwood machine and churn the yoghurt sorbet until frozen

  • 7.

    Remove and fold in the blueberry jam

  • 8.

    Serve with your choice of breakfast, such as berries, shredded coconut, acai or honey nut granola

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 132kj
  • Fat Total 6g
  • Saturated Fat 1g
  • Protein 1g
  • Carbohydrate 17g
  • Sugar 16g
  • Sodium 10mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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