Blackcurrant and vanilla frozen greek yoghurt

Blackcurrant and Vanilla Frozen Greek Yoghurt

This Blackcurrant and Vanilla Frozen Greek Yoghurt recipe is simple to make and very tasty indeed.  I love the tart taste of blackcurrants and they work very well in this recipe.  My children enjoyed this recipe too, yay to vitamins in desserts…I’ll make it again! (Check out all that Vitamin C!)

Blackcurrant and vanilla frozen greek yoghurt
Blackcurrant and Vanilla Frozen Greek Yoghurt
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Rating: 5
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This blackcurrant and vanilla frozen yoghurt packed with fruit and is so tasty.
Recipe Notes

Fresh and frozen blackcurrants are absolutely fine for this tasty recipe.  You don't even need to defrost the blackcurrants, simply heat for a little longer in the pan.  Enjoy!

Nutrition Facts
Blackcurrant and Vanilla Frozen Greek Yoghurt
Amount Per Serving
Calories 185 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 18mg 6%
Sodium 56mg 2%
Potassium 278mg 8%
Total Carbohydrates 32g 11%
Sugars 26g
Protein 4g 8%
Vitamin A 5%
Vitamin C 101%
Calcium 15%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Units:
Servings
People(change to adjust quanities)
Prep Time
5Mins
Churn Time
5Mins
Ingredients
Units:
Servings
People(change to adjust quanities)
Prep Time
5Mins
Churn Time
5Mins
Nutrition Facts
Blackcurrant and Vanilla Frozen Greek Yoghurt
Amount Per Serving
Calories 185 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 18mg 6%
Sodium 56mg 2%
Potassium 278mg 8%
Total Carbohydrates 32g 11%
Sugars 26g
Protein 4g 8%
Vitamin A 5%
Vitamin C 101%
Calcium 15%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
Method
  1. Wash, top and tail your blackcurrants.
  2. Heat the blackcurrants, sugar and water in a pan on a low heat until the blackcurrants are bursting and soft (approx 5 mins).
  3. Mash the blackcurrants with a masher then push through a seive. Allow to cool in the fridge until very cold.
  4. To the yoghurt add vanilla extract and the cooled blackcurrant syrup. Stir.
  5. Add the mixture to the turning ice cream maker and churn for about 20 minutes or until purple, thick and creamy. Freeze until required.
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