Frozen Blueberry Yoghurt

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Serves 8

Preparation Time 15 mins plus freezing time

Cooking Time 10 mins

Ingredients:

  • 250g blueberries
  • 6 tbsp SPLENDA® Granulated
  • 1 tsp vanilla extract
  • 800g 0% fat yoghurt

Method

  1. Place the blueberries in to a pan with 2 tbsp of SPLENDA® Granulated and 1 tbsp of water. Cook over a low heat until the fruit starts to burst. Cool.
  2. Line a 900g loaf tin with cling film. Stir together the yoghurt, vanilla and the remaining SPLENDA® Granulated and pour in to the lined tin. Spoon the blueberries on top and marble with a knife.
  3. Freeze for 4-5 hours. If you freeze it for any longer, get it out for 30 minutes before serving.

Tip:

If you don't have any dariole moulds, line a 900g loaf tin with cling film and freeze the yoghurt in it. Cut in slices to serve making sure you get it out 30 minutes before hand.

Change the fruit for any seasonal berries or even a fruit compote with apples or rhubarb.

Nutritional information

Nutrition Information
(typical values)

Per serving

Energy (cal)

79

Fat (g)

0

Sat fat (g)

0

Carbs (g)

7

Sugar (g)

7

Salt (g)

Trace