These are a great low fat alternative to ice cream, packed full of fruity flavour and counting towards your 5-a-day.

 

Ingredients

makes 4-5 large scoops
1 mango
60ml milk (frozen in ice cube tray)
160g yoghurt (low fat)
1 tsp honey

 

 

Method:
1. Peel the mango and roughly chop into 1cm cubes, lay on a tray and freeze. After 2 hours remove from freezer and place in freezer bags. Keep in freezer for up to 2 months.
2. Pre-freezing the fruit on trays prevents the fruit binding together into one large lump.
3. Pour milk into covered ice cube tray and freeze.

To make:
In a food processor blitz together the frozen mango, yoghurt, honey and frozen milk.
Serve immediately.

This recipe works with a wide range of fruits, so experiment with flavours! You may decide not to use the milk or add more or less yoghurt depending on the weight of the fruit used. The milk acts as a way to soften the sometimes strong flavour of the fruit but also helps to ensure the final frozen yoghurt doesn’t melt too quickly.

Nutritional content: per serving 

Calories 63 Kcal
Total fat 0.7g
- Saturated fat 0.5g
- Polyunsaturated fat 0.1g
- Monounsaturated fat 0.1g
Carbohydrate 12.5g
Protein 2.5g
Fibre 1.5g
Salt trace

Page last reviewed on 25/03/2017

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