Frozen Blueberry Yoghurt
8 servings, ready in 5 hours and 25 minutes
This classic Frozen Blueberry Yoghurt is a sweet and culinary wonder. Enjoy this tasty recipe with the Sweetness of SPLENDA® Sugar Alternative, Granulated!
Preparation time: 15 minutes
Cooking time: 10 minutes plus 4-5 hours freezing time
- 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.
- 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.
- Freeze for 4-5 hours. If you freeze it for any longer, get it out for 30 minutes before serving.
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.
- 250g blueberries
- 6 tbsp SPLENDA® Granulated
- 1 tsp vanilla extract
- 800g 0% fat yoghurt
|of which saturates||0.00g|
|of which sugars||7.00g|