Fruity frozen yoghurt

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Serves: 10
Time to make: 20 mins, plus overnight freezing
Total cost: $12.00 / $1.20 per serve
(at time of publication)

Gluten free High protein Low fat Low kilojoule

Ingredients
Nutrition info.

Full ingredients list:

1kg reduced-fat vanilla yoghurt
2 tablespoons lemon juice
2 teaspoons lemon zest
1/4 cup pure icing sugar, sifted (see variation)
10 canned apricot halves in juice, drained, thinly sliced
1 cup fresh or frozen blueberries
1/4 cup finely chopped pistachios
1 kiwifruit, peeled, finely chopped
extra blueberries and chopped pistachios, to decorate

Nutritional information (per serve)

Kilojoules:

555kJ

Calories:

133cal

Protein:

Total fat:

1.8g

Saturated fat:

0.3g

Carbohydrates:

20.4g

Sugars:

19.8g

Dietary fibre:

1.5g

Sodium:

80mg

Calcium:

196mg

Iron:

0.4mg

Instructions

Instructions and steps:

Step 1Grease and line a 7cm-deep, 9cm x 25cm loaf pan with baking paper, allowing an overhang of 5cm on the 2 long sides.

Step 2Combine yoghurt, lemon juice and zest, and icing sugar in a large bowl. Fold in the sliced apricots, blueberries, pistachios and chopped kiwifruit. Pour into prepared pan. Smooth the top. Cover and freeze overnight.

Step 3Remove loaf pan from freezer 20 minutes prior to serving to allow yoghurt to soften slightly. Serve topped with chopped pistachios and extra blueberries.