Frozen Berry Yoghurt

A fast, mouthwatering and antioxidant-rich dessert, this recipe is the perfect way to repurpose any end of season berries.
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  • Serves 6
  • 6 Ingredients
  • 5 Minutes Prep
  • 10 Minutes Cook + Freezing
  • Easy
Nutrition per serve
  • Energy 385kJ
  • Protein 3.2g
  • Fat (total) 0.1g
  • - Saturated Fat 0.0g
  • Carbohydrate (total) 18.1g
  • Fibre 1.6g
  • Sodium 48mg


½ cup (110g) caster (superfine) sugar

¾ cup (180ml) water

300g (9½ ounces) frozen mixed berries

500g (1 pound) no-fat greek-style yoghurt

60g (2 ounces) fresh raspberries

60g (2 ounces) fresh blueberries



  1. Combine sugar and the water in a small saucepan; stir over low heat for 4 minutes or until sugar dissolves. Bring to the boil, without stirring; reduce heat to low, simmer, uncovered, for 10 minutes or until syrupy. Cool.
  2. Blend or process cooled syrup, frozen berries and yoghurt until smooth. Push mixture through a coarse sieve into a 2-litre (4-cup) loaf pan. Freeze for 4 hours or until firm. Transfer to a food processor; process yoghurt mixture to break up ice crystals, then refreeze for 4 hours.
  3. Slice, or scoop, equal amounts of frozen yoghurt into six serving bowls; top with fresh

Dietitian Notes / Recipe Tips

Stand frozen yoghurt at room temperature for 10 minutes before serving, to soften slightly. Frozen yoghurt can be made up to 2 weeks ahead.

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Provider Acknowledgement

Image and recipe from The Australian Women’s Weekly, Diabetes, Food For Life by arrangement Bauer Books, a division Bauer Media Australia. Copyright © 2017

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