Mixed Berry Frozen Yoghurt
By Joe
Source: BBC Good Food, Instant frozen berry yogurt.
A instant frozen berry yogurt recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Blend. Blend berries, yogurt plus honey or agave syrup in a processor for 20 seconds, till it comes together in order to a smooth ice-cream texture.
- 2
Finish. Scoop in bowls plus offer.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 6.3 g protein per 100 kcal, about 25% of energy (needs ≥ 12%)
- Low fat: 2.7 g fat per 100 g (limit ≤ 3 g)
- Low salt: 0.05 g salt per 100 g (limit ≤ 0.3 g)
- High fibre: 4 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 128 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.5 g per serving
5 % of the 50 g daily maximum · 10 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 102 kcal |
| Protein | 6.4 g |
| Carbohydrate | 12.4 g |
| of which sugars | 7.7 g |
| of which free sugars | 2.5 g |
| Fat | 3.5 g |
| of which saturates | 1.5 g |
| Fibre | 4.1 g |
| Salt | 0.06 g |
Protein per 100 kcal
6.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
