Directions:
- Combine yoghurt, custard, 1/2 the icing sugar and the vanilla essence in a mixing bowl. Whisk until well combined.
- Pour into a 2 litre plastic container, cover and freeze for 4-6 hours or until lightly frozen.
- Meanwhile, place strawberries, raspberries and remaining icing sugar into a blender and blend until smooth.. Cover and place in fridge until required.
- Roughly break up the frozen yoghurt mixture with a metal spoon and transfer to a large mixing bowl. Beat with electric beaters til smooth. Use large metal spoon to fold the berry puree through the yoghurt mixture until combined.
- Return mixture to plastic container, cover and freeze for 6 hours or until frozen.
- Transfer the container to the fridge 1-11/2 hours before serving to soften slightly. Serve scoops of the frozen yoghurt extra berries, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.03 Kcal (980 kJ) | ||
| Calories from fat | 50.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 9% | |
|---|---|---|---|
| Cholesterol | 27mg | 9% | |
| Sodium | 88.02mg | 4% | |
| Potassium | 112.75mg | 2% | |
| Total Carbs | 30.88g | 10% | |
| Sugars | 16.23g | 65% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 4.17g | 8% | |
| Vitamin C | 27.4mg | 46% | |
| Iron | 1mg | 6% | |
| Calcium | 103.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 118.5 Kcal (496 kJ) | ||
| Calories from fat | 25.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 9% | |
|---|---|---|---|
| Cholesterol | 13.67mg | 9% | |
| Sodium | 44.57mg | 4% | |
| Potassium | 57.09mg | 2% | |
| Total Carbs | 15.64g | 10% | |
| Sugars | 8.22g | 65% | |
| Dietary Fiber | 1.39g | 11% | |
| Protein | 2.11g | 8% | |
| Vitamin C | 13.9mg | 46% | |
| Iron | 0.5mg | 6% | |
| Calcium | 52.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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