High-proteinGluten-freeVegetarian Frozen Yogurt
Sunrise Frozen Yoghurt
High-protein frozen yoghurt made with Greek yoghurt, maple syrup, coconut cream and mango chunks.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 360 g | 1½ cups | nonfat vanilla greek yoghurt | |
| 60 ml | ¼ cup | maple syrup | |
| 240 ml | 1 cup | tinned coconut cream | |
| 180 g | 1½ cups | mango chunks |
Ingredients
Method
- Whisk the yoghurt, maple syrup and coconut cream together in a medium bowl until evenly combined. Fold in the mango chunks with a rubber spatula.
- Pour the base into a Deluxe pint. Put the lid on and freeze for 24 hours.
- Press: FROZEN YOGURT Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and press full, then select frozen yoghurt.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 239 kcal
- Fat
- 17 g
- of which saturates
- 13 g
- Carbohydrate
- 18 g
- of which sugars
- 15 g
- Fibre
- 1.3 g
- Protein
- 7.1 g
- Sodium
- 25 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 6 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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