Put Wild Blueberries, partially defrosted and yogurt in blender and mix. Add sugar, vanilla, lemon juice and lemon peel and blend until mixed. Whip cream until soft peaks form. Fold into blueberry yogurt mixture. Pour blueberry mixture into eight, 4-ounce containers. Freeze for 1 hour until mixture is lightly frozen. Put wooden sticks or plastic spoons in mixture. Let freeze for several more hours. To serve, run hot water over outside of frozen containers. Ice cream will slip out.
Can also serve in small cups such as soufflés without stick. Garnish with simple cookie and pansy or nasturtium blossom. Serves 8. Preparation time approximately 15 minutes plus time for freezing.
Nutritional Information per Serving
127 calories, 4g fat, 19g carbohydrates, 2g protein