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.

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

[ingredients]

*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!

Fro Yo

[method]

*if you have an ice cream maker then use this according to the instructions instead!

 

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!

Pumpkin FroYo

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

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

 

UPDATE: Thank you to everyone who sends me pictures of my recipes on Twitter & Facebook – here are a selection!!

Healthy Cheese CakeGreek yoghurt & mascarpone makes a lower fat/calorie cheese cake!

Blueberry FroYo!Blueberry FroYo!

Mango FroYoMango Froyo!

Healthy FroYo

 

*This blog post has been sponsored by Fage who paid/provided me with a gift of value for the time it took me to write it and provided free samples of yoghurt. The words written however are 100% my own and were not influenced by the incentive received. I do not promote this company more than other companies who have not sponsored a blog post. This blog post contains affiliate links. Please read my disclaimer page for more information.

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11 Comments

  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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