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Fro-Yo Loaf

  • 25 min
  • 5 min
  • 10
  • Easy
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Recipe Ingredients

  • 450g low-fat strawberry yoghurt (not fat-free)
  • 425g can mango slices in syrup, drained
  • 1kg low-fat plain yoghurt (not fat-free)
  • 8 tbsp light and mild agave syrup or runny honey
  • juice of 1 lime
  • 25g white chocolate, chopped
  • fresh berries, to decorate

Recipe Directions

  1. Wet the inside of a 2kg loaf tin and double-line with cling-film, leaving excess hanging over the edge. Pour in the strawberry yoghurt and freeze for 30 minutes.
  2. In a food processor, whizz the mango, 400g of the plain yoghurt, 3 tbsp of agave syrup or honey and the lime juice until smooth. Pour onto the part-frozen strawberry-yoghurt layer and freeze for a further 2 hours.
  3. In a large bowl, mix the remaining plain yoghurt and agave syrup or honey. Pour into the loaf tin and freeze for at least 3 hours or until solid.
  4. To serve, allow loaf to  soften at room temperature for 20 minutes. Invert onto a serving plate and remove tin and clingfilm. Melt the chocolate in a small bowl set over a pot of barely simmering water. Arrange the berries on top of the loaf and drizzle over the melted chocolate. Cut into slices and serve immediately.
 EACH SERVING: About 690kJ, 7g protein, 2g fat (2g saturated), 29g carbohydrate ( 27g total sugars), 0g fibre. GET AHEAD: Make to end of step 3 up to a month ahead. Wrap well in clingfilm. Complete recipe to serve.

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