Healthy Frozen Yoghurt – FroYo!2013-10-07
- Servings : 3
- Prep Time : 5m
- Cook Time : 0m
- Ready In : 5m
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!)
- 200-500g 0% or 2% Fat Greek yoghurt*
- 2 cups (260g) frozen berries
- 1 tbsp agave nectar or honey
- 1/2 tbsp lemon juice
*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!
Put the Greek yoghurt into a food processor* along with the frozen fruit, honey & lemon juice
Blend until all of the ingredients are combined (you may need to scrape down the sides a few times!)
Serve or freeze for 20-30 minutes for a firmer texture!
*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!
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!!
*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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This information is per serving.