Check out this delicious Frozen Berry Yoghurt recipe from Diabetes NSW.
A delicious gestational diabetes friendly dessert and healthy alternative for any expectant mum. Taking only 15 minutes to prep and cook, let your freezer do the hard work.
Gestational diabetes friendly yoghurt
A fast, mouthwatering and antioxidant-rich dessert, this gestational diabetes friendly recipe is the perfect way to repurpose your end of season berries, and enjoy something sweet while keeping your blood sugar levels in check.
- 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
- Serves 6
- 6 Ingredients
- 5 Minutes Prep
- 10 Minutes Cook + Freezing
- Fat (total)0.1g
- – Saturated Fat0.0g
- Carbohydrate (total)18.1g
- Sodium 48mg
- 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.
- 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.
- 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.