Blueberry Frozen Yogurt

Steps

1. If the blueberries are frozen, thaw them first.
2. Blend 180 g blueberries290 ml blueberries1¼ cups blueberries270 g blueberries430 ml blueberries1¾ cups blueberries, 55 g caster or granulated sugar65 ml caster or granulated sugar¼ cup granulated sugar85 g caster or granulated sugar100 ml caster or granulated sugar⅓ cup + 1 tbsp granulated sugar and 2 tsp fresh lemon juice2 tsp fresh lemon juice2 tsp fresh lemon juice15 ml fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice for about 1 minute, until very smooth.
3. Add 220 g plain Greek yogurt210 ml plain Greek yogurt¾ cup + 2 tbsp plain whole-milk Greek yogurt330 g plain Greek yogurt320 ml plain Greek yogurt1⅓ cups plain whole-milk Greek yogurt and blend for a few seconds, until evenly lavender.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Frozen Yogurt.
6. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Top with a few fresh blueberries.