Fruits of the Forrest Frozen Yoghurt
Summer took it’s time but it’s finally here. 41ºC (106ºF for your American types) makes it officially too hot to leave the house or cook. I’ve been eating frozen peas straight from the packet to keep cool, then I spotted the frozen berries and it all became clear, I would exist on frozen yoghurt!
Possibly the simplest recipe in the world, this is the cousin of the Maple Pecan Frozen Yoghurt recipe your find in my book, Healthy Helpings. No need for any fancy equipment (see the tips, below, for ice-cream maker-free options) I was able to throw this together while grilling my lunch on the bbq.
Fruits of the Forrest Frozen YoghurtServes 4 small or 2 large
- 1 Tbsp vanilla extract
- 1 (30g) egg white, use pasturized egg whites if concerned about eating raw eggs
- 500g low-fat yoghurt, I used Paris Creek Fat Free Swiss style Biodynaic Yoghurt
- 3 scoops (90g) Vanilla protein powder, I used WPC
- 100g frozen mixed berries
Place all the ingredients except the berries in a mixing bowl and combine until smooth.
Stir in the berries and place in a ice-cream maker. Churn until frozen.
Store in the freezer.
SUBSTITUTES & VARIATIONS
- If you don’t have an ice-cream maker, place the mixture in a metal baking tray, cover with plastic wrap and freezer for 3 hours. After 3 hours scrape the mixture into a freezer-safe container and freeze for another 2 hours
- Protein powder can be replaced with skim milk powder. However, the recipe will be lower in protein.
Small: 142 Calories, 1.3g Fat, 10.2g Carbs, 1.0g Fibre, 22.1g Protein
Large: 284 Calories, 2.6 Fat, 20.4g Carbs, 2.0g Fibre, 44.2g Protein