Healthy Frozen Yoghurt – FroYo!

  • 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!

Fro Yo


Step 1

Put the Greek yoghurt into a food processor* along with the frozen fruit, honey & lemon juice

Step 2

Blend until all of the ingredients are combined (you may need to scrape down the sides a few times!)

Step 3

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!

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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Nutritional Info

This information is per serving.

  • Calories

  • Carbs

  • Protein

  • Fat


Recipe Comments

Comments (11)

  1. posted by donal on October 7, 2013

    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

    • posted by Nics Nutrition on October 7, 2013

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

  2. posted by Liza Salt on October 8, 2013

    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! *

    • posted by Nics Nutrition on October 8, 2013

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

  3. posted by Dawn on October 11, 2013

    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!

    • posted by Nics Nutrition on October 11, 2013

      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. posted by Thrud Monkey on October 31, 2013

    Absolutely love the stuff 🙂

    • posted by Nics Nutrition on October 31, 2013

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

  5. posted by Helen on January 8, 2014

    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. posted by Jo on January 19, 2014

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


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