Fruity frozen yoghurt

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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This low calorie fruity frozen yoghurt is the perfect summertime dessert! Fresh and full of flavour, use any fruit that you have to hand, everything works.

Serves: 10

Time to make: 20 mins , plus overnight freezing

Hands-on time: 20 mins

Ingredients

More weights & measures

1kg low-fat vanilla yoghurt
2 tablespoons lemon juice
2 teaspoons zest of lemon
¼ cup icingfrostingX sugar, sifted (see tips)
10 canned apricot halves in juice, drained and thinly sliced (see tips)
1 cup fresh or frozen blueberries, plus extra to decorate
¼ cup finely chopped pistachios, plus extra to decorate
1 kiwifruit, finely chopped

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Instructions

1 Line a 7cm-deep, 9cm x 25cm loaf tin with baking paper, allowing an overhang of 5cm on the 2 long sides.

2 In a large bowl, combine yoghurt, lemon juice and zest, and icing sugar. Fold in apricots, blueberries, pistachios and kiwifruit. Pour into prepared tin. Smooth the top. Cover and freeze overnight.

3 Remove tin from freezer 20 minutes prior to serving to allow yoghurt to soften slightly. To serve, turn frozen yoghurt out onto a serving platter and top with chopped pistachios and extra blueberries.

Variations

Use fresh apricots if you prefer.

You can omit the icing sugar in this recipe, but the frozen yoghurt will have a slightly icy texture.

Make it vegan: Use a vegan yoghurt, such as Tonzu vanilla soy yoghurt.

Nutrition Info (per serve)

Calories 107cal

Kilojoules 450kJ

Protein 5g

Total fat 2g

–Saturated fat 0g

Carbohydrates 15g

–Sugars 12g

Dietary fibre 2g

Sodium 50mg

Calcium 220mg

Iron 0.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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