I was wandering around the downtown farmer's market this morning and an old woman wearing a scarf on her head beckoned me over to show me her Saskatoon berries. I'd never had them before, but when I tasted one it was a little like a sweet blueberry. Saskatoon berries are grown mainly in the western Canadian prairie lands, and were a major food source for the Aboriginal people here. They can be eaten raw, or made into jam, pie, or relish for meats. They are also very healthy--they have a higher antioxidant content than the popular blueberry.
I decided to pair the Saskatoon berry with rhubarb, one of my favorite fruits (actually a vegetable). I felt that the sweetness of the berry would pair well with the tartness of rhubarb. Finally, I decided to combine this fruit pairing with yogurt to make a frozen yogurt. I picked up some plain Liberte Mediterrane yogurt in a fancy market, because it's supposed to be very thick and I thought that would make for a good frozen yogurt.
Here's the recipe:
5-6 thin stalks cherry rhubarb, sliced thinly
2 cups Saskatoon berries, picked over for stems
2 large containers Greek or other thick yogurt, plain
1 1/2 cups sugar, plus about 1/2 cup more for roasting the fruit
2 tsp. vanilla extract
Combine the fruits in a roasting dish and sprinkle sugar over (I used about 1/2 cup, but I'm sure you can use more or less according to your tastes). Toss with your hands, and roast at 375 degrees in the oven for about 45 minutes-1 hour, or until fruit is very soft and the rhubarb is breaking down. Put the roasted fruit in a bowl and let cool in the refrigerator. When cool, combine with the sugar, yogurt, and vanilla. Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions. Put the frozen mixture into an airtight, freezer-safe container and freeze until firm.
I must say that this was excellent. I would definitely recommend spending the extra money on good, thick yogurt--I think it really makes a big difference in flavor. To me, frozen yogurt is not a low cal, low fat version of ice cream, it has a distinct and wonderful flavor all its own. So I think it helps to use the highest quality, full fat yogurt you can find. The Liberte yogurt is really tangy and has a very pleasant mouth-feel. The Saskatoon berries were nice, too. The skin and seeds have more texture than blueberries, I believe, and they added texture to the frozen yogurt. They didn't totally break down in the roasting process as a blueberry might, so there were distinct Saskatoon berries throughout. The mixture of Saskatoon berries and rhubarb was very unique and enjoyable to both Georg and I. Perhaps what stood out most is that it was a wonderful balance between tangy and sweet.
This post, my friends, marks my 100th Allison's Food and Otherwise post! I am so proud. When I started this blog I didn't really know where it would go but I can say that I truly enjoy documenting the food that I eat, the places I've been, and the things that I've done in this blog. I love looking back over it and seeing all the things I've accomplished. In the year that I've been posting here, I've had over 1,000 unique visitors from all over the world, from Singapore to Iceland to the United States. Thanks for reading, and thanks for letting me share with you.
2 comments:
beckoned you over...haha
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