Frozen Berry Yoghurt


Anneka Manning’s frozen yoghurt from the Low GI Family Cookbook is easy to prepare and perfect for summery desserts. You can refreeze it in single serve containers in Step 3 rather than 1 large container if you prefer and have it on hand as an after-school snack.

Preparation time: 10 minutes

Freezing time: 7 hours

Serves: 6



250 g (9 oz) fresh or frozen mixed berries

3 x 200 g (7 oz) tubs low fat vanilla yoghurt

2 egg whites

2 tablespoons pure floral honey


  1. Place the berries and yoghurt in a food processor and blend until smooth. Transfer to a medium-sized bowl and set aside.
  2. Whisk the egg whites in a clean, dry bowl until stiff peaks form. Add the honey a tablespoon at a time, whisking well after each addition until thick and glossy. Fold into the berry yoghurt mixture until just combined.
  3. Pour the mixture into an airtight container and place in the freezer for 4 hours or until frozen. Use a metal spoon to break the frozen yoghurt into chunks. Blend again in a food processor until smooth. Return to the airtight container and refreeze for 3 hours or until frozen. Serve in scoops.

Per serve Energy: 540 kJ/ 129 Cals; Protein 7 g; Fat 0.3 g (includes less than 0.1 g saturated fat and 6 mg cholesterol); Carbs 22 g; Fibre 1.4 g


Frozen berry yoghurt ice-blocks (Makes 10), Carbohydrates 13g each

  1. Make the Frozen Berry Yoghurt recipe up to the end of Step 2.
  2. Divide the mixture among 10x 1/3 cup (80ml/ 2.5fl oz) ice-block moulds. Tap the moulds on the bench to settle the mixture. Insert ice-block sticks and freeze for 4 hours or until set.
  3. To serve, dip the moulds into hot water for 5-10 seconds, then gently ease the ice-blocks out of the moulds by pulling on the sticks. Serve immediately.

Mango frozen yoghurt (Carbohydrates 25g per serve)

250g (9oz) chopped frozen mango

Replace the frozen berries with the mango and make following the method above.

Recipe and image kindly supplied by Hachette Australia from the Low GI Family Cookbook

Photo: Ian Hofstetter

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