Most ice cream is a high-fat, high-sugar diet disaster but these blackberry yoghurt lolly recipe has zero fat and is high in protein. They’re also a gorgeous colour and have a comforting creamy texture, so you’ll never know you’re eating a diet treat.
Ingredients
Makes 4 servings
80g stevia-based natural sweetener or xylitol
150g blackberries
120g reduced-fat Greek yoghurt
Juice of 1 lemon
Method
1. Put the natural sweetener and 40ml water in a saucepan. Heat, stirring, over a low heat until the natural sweetener has dissolved and the mixture is syrupy. Remove the pan from the heat and leave to cool completely.
2. Meanwhile, put the blackberries in a blender or food processor and process to a smooth purée. Using the back of a metal spoon, press the purée through a sieve into a clean bowl. Discard the pulp and pips.
3. Return the blackberry purée to the blender or food processor and add the sweetener syrup, yoghurt and lemon juice. Process again until smooth, then pour the mixture into four lolly moulds and freeze for 2–3 hours. When the lollies have completely frozen, remove from the moulds and serve. If the lollies are stuck, briefly hold the moulds under hot running water and carefully remove the lollies.
Per serving:
Calories: 23
Protein: 2.6g
Carbohydrates: 2.6g
Fat: 0g
Photography by Toby Scott
