Healthy Frozen Yoghurt – FroYo!

Healthy Frozen Yoghurt – FroYo!

Have you heard of ‘FroYo’ ?! FROzen YOghurt is the ultimate, guilt-free, homemade frozen treat that tastes AMAZING and is super simple to make too.


You can buy Frozen Yoghurt from the supermarket or from the ‘pop-up stalls’ in shopping centres, and although it has much less fat than ice-cream, some brands can be high in sugar. I personally fell in love with FroYo in Greece – there were so many shops selling the 2% Greek Yoghurt that tasted like whipped ice-cream and the toppings were amazing – granola, chocolate covered raisins & honey were my favourites! Yes, perhaps not the lowest in calories, but it satisfied my sweet tooth 😉


So, carrying on from my #TryTotal recipe last week – Harissa Roasted Chicken with a Quinoa Salad, here is my Healthy FroYo recipe with Total Greek yoghurt, along with how the calories, carbs, fats and protein stats look in comparison to ice-cream & sorbet!


2 Scoops Contain:

  • Ice-Cream: 142 Kcal, 16g carbs, 8g fat, 3g pro.
  • Sorbet: 85 Kcal, 22g carbs, 0g fat, 0g pro.
  • 0% Total Greek: 46 Kcal, 3g carbs, 0g fat, 8g pro.
  • 2% Total Greek: 58 Kcal, 3g carbs, 2g fat, 8g pro.



Fro Yo



Healthy Fro Yo


  • 200-500g 0% or 2% Fat Greek yoghurt*
  • 2 cups (260g) frozen berries
  • 1 tbsp agave nectar or honey
  • 1/2 tbsp lemon juice


  1. Put the Greek yoghurt into a food processor along with the frozen fruit, honey & lemon juice
  2. Blend until all of the ingredients are combined (you may need to scrape down the sides a few times!)
  3. Serve or freeze for 20-30 minutes for a firmer texture!


*2% fat Greek yoghurt gives a creamier and more ice-cream like texture/consistency & it’s still super high in protein & low in carbs/sugar! Choose the amount of yoghurt to use .. more yoghurt makes a creamier dessert!

Once frozen completely, the FroYo is best left to thaw for around 60 minutes before scooping with an ice-cream scoop - for easy scooping, dip the ice-cream scoop into hot/boiling water first and in-between scoops!


The nutritional stats provided are per 1/5 of the FroYo (0% yoghurt, fruit & sweetener!)

Nutrition Facts

Amount Per Serving

Calories 88

% Daily Value

Total Carbohydrates 14 g


Protein 6 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



Autumn/Fall Special: For a pumpkin treat simply mix 1 cup (250g) of canned pumpkin with 1 cup (250g) of Greek yoghurt, along with 3 tbsp honey and 1 tsp of cinnamon, and freeze as above!

Pumpkin FroYo


Do let me know if you vary this recipe in any way and do email, tweet, instagram or Facebook me your pictures!!


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  1. donal
    October 7, 2013 / 8:32 pm

    Can’t wait to get home from school tomorrow to give this a try!! Going to add. In some homade coconut butter and vanilla pods x

    • October 7, 2013 / 8:44 pm

      Oooh sounds gorgeous!! Let me know how it goes 🙂

  2. Liza Salt
    October 8, 2013 / 5:42 am

    We recently used a similar principle for our charity bakeoff entry. We made frozen cheesecakes and substituting some of the mascarpone for 5% Total Greek gave use a much healthier version, without compromising on the creaminess! Yum!

    We also used lizi’s granola for the base so our healthy indulgence had the tastiest base! *

    • October 8, 2013 / 5:58 am

      That sounds gorgeous!! Thanks for the amazing pic to Liza!! x

  3. October 11, 2013 / 6:07 am

    Ooh the pumpkin spice version sounds delicious! I’ve got a couple of cans in from an Amazon bulk buy from last year (don’t worry about buying more than you need as they had a very long date on…..about 18months!).
    Will have to get my thinking cap on and get some pumpkin infused drinks on the blog to match!

    • October 11, 2013 / 3:54 pm

      Oooh that sounds like a great idea!! I want to try pumpkin cookies – check out my pumpkin muffins and pumpkin granola if you want to use it up too 🙂 x

  4. Thrud Monkey
    October 31, 2013 / 8:33 pm

    Absolutely love the stuff 🙂

    • October 31, 2013 / 8:42 pm

      Aw fab! And thanks for the great pic too – I’ll upload it now!!

  5. Helen
    January 8, 2014 / 10:49 pm

    I made a mango version with 0% total and honey, it really is delicious! I’m thinking of going more adventurous flavour wise next time! Thanks Nic for the recipe!x

  6. Jo
    January 19, 2014 / 8:10 pm

    I gave this recipe a go with the juice and zest of a lemon. Tangy and refreshing, simply delicious!

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