1 1/2 fresh blueberries
2 DODONI authentic Greek yoghurts 8%
1 can sweet condensed milk
3-4 verbena leaves (optional)
Clean and wash the blueberries. Mince the verbena leaves.
In a bowl, mix well the yoghurt with sweet milk. Add blueberries and verbena. Pour the batter in an airtight container and place in the freezer. After 3 hours, take it out and stir again until you get a smooth cream. Let it freeze. Leave container at room temperature for 15 min before serving.