Frozen yogurt, along with my banana ice creams have taken the place of my favourite full fat, dairy summer time treats. Now, I did not see that coming. From when I was a little girl, I have always loved an ice cream. I remember with such fondness the ice cream van coming to our street what seemed like every day of the year, but surely can only have been in the summer. The blare of tinny, jangly music to announce its arrival and its gooey, sweet, synthetic offerings covered in either chocolate, or strawberry sauce, nuts and a flake if I had a few extra pennies. Ah, delish! But it was not ice cream and definitely had no real chocolate or strawberries in the sauce. In fact, because of my knowledge now, I shudder to think what ingredients were in those garishly bright coloured sauces. Anyway, I digress.
Now at 53, my tastes have evolved. I do still like my sweet, icy desserts, but now I prefer the fresh taste of the fruit melting on my tongue and the quality of the ice cream sliding down my throat is of paramount enjoyment to me. Sadly though I can no longer scoff an ice cream every day without it hugging my waistline for the rest of the summer.
So, what to do? I am absolutely not prepared to give up frozen treats, so have experimented and the results are fabulous. Frozen yogurt, like my banana ice creams are so easy to make, only three basic ingredients, delicious and refreshing to eat and so much lower in saturated fat (that’s the one we should be checking out on food labels).
For ice cream to be labelled ice cream, it must contain at least 10 percent milkfat and this is usually met through the addition of cream. Top quality, premium ice creams can contain as much as 16 percent milkfat. Frozen yogurt is not made with cream and does not have a fat requirement. Without the added cream, frozen yogurt is much lower in fat. In one cup of ice cream the fat content is 15g fat, 9g saturated fat. Frozen yogurt comes in at, per cup, 6g of fat, 4g of saturated fat. A huge difference.
However, whilst frozen yogurt is much healthier, you do need to keep an eye on portion sizing, especially if you go for some of the higher fat additions.
So, how to make. Frozen yogurt is so simple. For a basic, but still delicious one, grab, Greek yogurt (higher in protein), honey, and fruit (packed with fibre and nutrients). That’s it. Literally, that’s it! You can serve in a bowl, cone or pop a lolly stick in before you freeze and you have gorgeous “ice lollies” for the kids.
- 1 x cup plain Greek Yogurt.
- 4 x cups frozen, fresh fruit or drained tinned fruit
- 2 x 3 tbsp honey.
Blitz until the consistency you like, either creamy for approx. 5 mins, or if with “bits” in for 3 – this is entirely up to your taste.Freeze for a minimum of 2 hours, depending on how much you make.You can add to your frozen yogurt any fruit you like. Below are some other suggestions. Obviously, some are healthier than others, but you know that right!
- Add cinnamon, allspice, peanut butter or Nutella in to the blitz
- Caco powder & mint essence
- Add crushed nuts as a topping
- Add more fruit as a topping
So, make some today, keep in the fridge and be ready for a sunny afternoons delicious and nutritious treat.