> wrote in message
...
> We have a Cuisinart frozen yogurt / ice cream maker. It's the kind
> where you leave the container in the freezer, then when you're ready
> to use it, you load the ingredients into the container and place it on
> the motorized base for 30 minutes.
>
> We made frozen yogurt using fresh blueberries the other night.
>
> We put it into the freezer for a couple of hours, and it froze solid
> as a rock!
>
> Last night we took it out and figured we would let it sit for 10
> minutes or so. Well, after an hour it was still rock solid! You
> couldn't even dig into it with a spoon.
>
> So this morning, my wife took it out after breakfast. Six hours
> later, we can barely get a few spoonfuls off of the top.
>
> Is there something that could have been added to keep it soft in the
> freezer? Or should we just have eaten it all at the time it was made?


First you should have transferred it to another container.
Second, I suspect your yogurt was not-or low fat - correct?

The lower the fat the more solid your finished product will become. It is not
so much the fat per se but the ability of the final mixture to hold air.

Remember the container you are using is designed to hold enough cold to freeze
the new mixture into a frozen product.

Dimitri