- 4 cups fresh blackberries or any berries
- 2 tablespoons water
- 400g plain low-fat yogurt
- 1/4 cup agave
- 1 tablespoon snipped fresh mint
- Butter-flavor nonstick cooking spray
- 1/4 cup slivered almonds
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 3/4 cup fresh blackberries (optional)
- Small fresh mint leaves (optional)
- In a medium saucepan combine the 4 cups blackberries and the water. Bring to boiling; reduce heat. Simmer, covered, 4 to 5 minutes or just until berries are softened and color turns to a bright maroon, stirring occasionally. Remove from the heat; cool slightly.
- Pour blackberry mixture into a blender or food processor; cover and blend or process until smooth. Press pureed berries through a fine-mesh sieve; discard seeds. In a medium bowl whisk together strained berries, yogurt, agave, and snipped mint. Cover with foil and chill at least 4 hours or up to 24 hours.
- Freeze the yogurt mixture in a 1 1/2-quart ice cream maker according to the manufacturer’s directions. Transfer to an airtight container; cover. Freeze at least 2 hours or up to 4 hours before serving. Let stand at room temperature 5 minutes before serving.
- Meanwhile, coat a small skillet with cooking spray. Add almonds; spread to an even layer. Coat almonds lightly with cooking spray. Sprinkle with cinnamon and ginger. Toss to coat. Cook over medium heat 3 to 4 minutes or just until almonds are toasted, stirring occasionally. Remove from heat; cool completely.
- To serve, scoop frozen yogurt evenly into six serving bowls. Sprinkle with almonds. If desired, garnish with additional blackberries and mint leaves.