Healthy blueberry ripple ice cream recipe
What are the health benefits?
Whether you call it ice cream or frozen yoghurt, there’s no doubt that this delicious recipe fits right into a healthy diet. Blueberries are often referred to as a “superfood” and it’s easy to see why. A fantastic source of Vitamin K, blueberries have high levels of antioxidants and studies have suggested that they can lower a person’s risk of a heart attack.
For more nuritional recipes like this, you can visit www.dwfitnessclubs.com
Ingredients
- 100 ml Greek yoghurt
- 150 ml vanilla yoghurt
- 1 tsp vanilla bean paste
- 1 punnet of blueberries (around 150g)
- 1 lemon
- 1 pinch salt
- 4 tbsp sweetener
- 3.5 fl oz Greek yoghurt
- 5.3 fl oz vanilla yoghurt
- 1 tsp vanilla bean paste
- 1 punnet of blueberries (around 150g)
- 1 lemon
- 1 pinch salt
- 4 tbsp sweetener
- 0.4 cup Greek yoghurt
- 0.6 cup vanilla yoghurt
- 1 tsp vanilla bean paste
- 1 punnet of blueberries (around 150g)
- 1 lemon
- 1 pinch salt
- 4 tbsp sweetener
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 120 mins
- Serves: 6
Step-by-step
- Mix your blueberries with the Greek yoghurt and two tablespoons of sweetener. Add in the juice and zest from your lemon.
- Put this mix in the freezer for around 30 minutes (you want it to be a little bit stiff, but not fully frozen).
- In the meantime, mix your vanilla yoghurt, bean paste, salt and remaining sweetener in a bowl.
- Take your blueberry ice cream mix out of the freezer and start folding it into your vanilla mix.
- Once you've combined the two, place the entire mixture in the freezer for an hour to 90 minutes.
Some more recipes you might like
Banana and cranberry ice cream recipe
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature