- High in dietary fibre
- Vegetarian
- No added sugar
- Low fat per serve
- Healthier living
- Seafood free
- Shellfish free
- Wheat free
- Soy free
- Sesame free
- Peanut free
- Nut free
- Gluten free
- Egg free
Our banana berry frozen yoghurt is a heart-healthy way to get your sweet fix. Plus, you only need 3 ingredients!
- Serves8
- Prep time10 minutes, + 8 hours freezing time
Ingredients
- 800g chopped frozen banana
- 600g fat-reduced natural yoghurt
- 250g raspberries
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the banana and half the yoghurt in a food processor and process until smooth. Transfer to a large bowl.Step 2
Place half the raspberries and the remaining yoghurt in a clean food processor and process until smooth. Add to the banana mixture in the bowl. Use a large metal spoon to gently fold the raspberry and banana mixture to marble.Step 3
Pour the yoghurt mixture into a 6-cup (1.5L), 10cm x 20cm (base measurement) loaf pan. Cover with plastic wrap and freeze for 8 hours or overnight until firm.Step 4
Serve frozen yoghurt with the remaining raspberries.
Nutrition Information
PER SERVE
Energy: 821kJ/196 Cals (9%)
Protein: 8g (16%)
Fat: 2g (3%)
Sat fat: 1g (4%)
Carb: 33g (11%)
Sugar: 26g (29%)
Fibre: 6g (20%)
Sodium: 69mg (3%)
Banana and berry swirl frozen yoghurt
- Serves8
- Prep time10 minutes, + 8 hours freezing time
Ingredients
- 800g chopped frozen banana
- 600g fat-reduced natural yoghurt
- 250g raspberries
Description
Our banana berry frozen yoghurt is a heart-healthy way to get your sweet fix. Plus, you only need 3 ingredients!
Method
Step 1
Place the banana and half the yoghurt in a food processor and process until smooth. Transfer to a large bowl.Step 2
Place half the raspberries and the remaining yoghurt in a clean food processor and process until smooth. Add to the banana mixture in the bowl. Use a large metal spoon to gently fold the raspberry and banana mixture to marble.Step 3
Pour the yoghurt mixture into a 6-cup (1.5L), 10cm x 20cm (base measurement) loaf pan. Cover with plastic wrap and freeze for 8 hours or overnight until firm.Step 4
Serve frozen yoghurt with the remaining raspberries.