Frozen berry yoghurt
- 250 g mixed berries fresh or frozen
- 600 g low fat vanilla yoghurt
- 2 egg white
- 2 tbsp low GI honey
- Place the berries and yoghurt in a food processor and blend until smooth. Transfer to a medium-sized bowl and set aside.
- Whisk the egg whites in a clean, dry bowl until stiff peaks form. Add the honey a tablespoon at a time, whisking well after each addition until thick and glossy. Fold into the berry yoghurt mixture until just combined.
- Pour the mixture into an airtight container and place in the freezer for 4 hours or until frozen. Use a metal spoon to break the frozen yoghurt into chunks. Blend again in a food processor until smooth. Return to the airtight container and refreeze for 3 hours or until frozen. Serve in scoops.
- Frozen berry yoghurt ice-blocks (Makes 10), Carbohydrates 13g eachMake the Frozen Berry Yoghurt recipe up to the end of Step 2. Divide the mixture among 10x 1/3 cup (80ml/ 2.5fl oz) ice-block moulds. Tap the moulds on the bench to settle the mixture. Insert ice-block sticks and freeze for 4 hours or until set. To serve, dip the moulds into hot water for 5-10 seconds, then gently ease the ice-blocks out of the moulds by pulling on the sticks. Serve immediately.
- Mango frozen yoghurt (Carbohydrates 25g per serve)250g (9oz) chopped frozen mangoReplace the frozen berries with the mango and make following the method above.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.