This recipe is great for a yummy treat on a hot summer’s day.
Or you serve it with a mix of berries and you’ll get extra antioxidants which act like ‘super heros’ in your body and protect your cells.
PREPARATION TIME
5 Minutes
COOKING TIME
10 Minutes
SERVINGS
6
DIFFICULTY
Easy
INGREDIENTS
- ½ cup (110g) caster (superfine) sugar
- ¾ cup (180ml) water
- 300g (9 ½ ounces) frozen mixed berries
- 500g (1 pound) no-fat greek-style yoghurt
- 60g (2 ounces) fresh raspberries
- 60g (2 ounces) fresh blueberries
TIP
Stand frozen yoghurt at room temperature for 10 minutes before serving, to soften slightly. Frozen yoghurt can be made up to two weeks ahead!
METHOD
- Combine sugar and the water in a small saucepan; stir over low heat for 4 minutes or until sugar dissolves. Bring to the boil without stirring; reduce heat to low, simmer, uncovered, for 10 minutes or until syrupy. Cool.
- Blend or process cooled syrup, frozen berries and yoghurt until smooth. Push mixture through a coarse sieve into a 2-litre (4-cup) loaf pan. Freeze for 4 hours or until firm. Transfer to a food processor; process yoghurt mixture to break up ice crystals, then refreeze for 4 hours.
- Slice, or scoop, equal amounts of frozen yoghurt into six serving bowls; top with fresh berries.
NUTRITION INFORMATION (PER SERVE)
- Energy (kJ) 385
- Protein (g) 3.2
- Fat – Total (g) 0.1
- Saturated fat (g) 0.0
- Carbohydrate – Total (g) 18.1
- Fibre (g) 1.6
- Sodium (mg) 48
