16 March 2017

Fruit frozen yoghurt

Low FODMAP Instant Fruit Frozen Yoghurt

By Lyndal McNamara - Research Dietitian

Ingredients:

(Serves 4)

  • 250g frozen strawberries
  • 250g other low FODMAP fruit, chopped and frozen*
  • 200g plain Greek yoghurt (lactose free if required)
  • 1 tbs caster sugar/stevia powder/maple syrup/rice malt syrup (optional)
  • 1 tsp. vanilla essence

Method:

  1. Place all ingredients into a powerful food processor or blender
  2. Blend on high speed until mixture is a smooth, creamy consistency
  3. Scoop mixture into bowls and serve immediately
Tips:

  • *Choose low FODMAP fruits such as strawberries, raspberries, blueberries, grapes, banana, kiwi fruit or pineapple. Check the app for suitable 'green' serving size information.
  • This frozen yoghurt can be made in advance and kept in the freezer in an airtight container. Let container stand to allow mixture to soften before serving.  
  • Top frozen yoghurt with low FODMAP fruit, nuts, chia seeds, desiccated coconut, fresh mint leaves etc. to serve.

Nutrition Information/serve: **
Energy 435kJ
Protein 4.5g
Fat 2.3g
- Saturated fat 1.4g
Carbohydrates 13.7g
- Sugars 13.7g
Fibre 3.9g
Sodium 32mg
FODMAPs LOW
**Nutrition information per serve based on using 250g strawberries, 125g raspberries, 125g blueberries, full fat Greek yoghurt and 1 tbs. sugar
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