- Longan - This is an asian fruit similar to lychee. It should be available in the asian section of any big grocery store. It has the taste and texture sort of like a pear.
- Fat-free plain yogurt
- Blueberries (frozen or fresh)
- Zip-top plastic quart bag (the freezer kind, they are thicker and more sturdy)
- Frozen fruit juice - Apple/Cherry or any other red kind
- Fat-free sweetened condensed milk
- Lychee instead of longan (a little sweeter, but a little harder to work with)
- Cream cheese instead of yogurt
- Raspberries instead of blueberries
Steps to prepare
Put the yogurt into a strainer. Break it up as you remove it from the container. This helps the liquid to drain easier than leaving it in one big block. Cover it with plastic wrap and leave it overnight in the refrigerator. Be careful of having any unsealed onions or other aromatic item as the yogurt will absorb those odors. Next day take out the frozen yogurt and put it in a bowl.
Take the longan and drain out the excess water from it.
Dump the yogurt into the zip-top bag. If you want a sweeter taste, this is the time to add the fat-free sweetened condensed milk. Be aware that this will thin the consistency quite a bit. I found with this last batch the contrast of tart and sweet is better without it, and it's easier to make a better looking presentation. Squeeze out as much air as possible, then seal it.Move as much of the yogurt to one corner as you can. Scrunch up the "empty" part, and while holding firmly, but not pressing hard, cut a small corner off the tip of the bag where the yogurt is.
Fill the yogurt into the longan but be careful and don’t over fill it. Decorate it with a blueberry.
Thaw the fruit juice but do not add any water to it. Just before serving, spoon it over each longan piece, trying to dribble some over the sides. If you do it right it runs into the valleys on the fruit and looks really gross.You could also reduce the fruit juice beforehand to make it thicker by boiling it slow and low to remove some of the water