Mixed Berry Frozen Yoghurt
Inspired by techniques from America's Test Kitchen.
Strained yoghurt whisked with a sieved strawberry and raspberry purée, churned into pink swirls and scattered with fresh berries.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low fat: 2.9 g fat per 100 g (limit ≤ 3 g)
- Low salt: 0.21 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 101 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
26.7 g per serving
53.4 % of the 50 g daily maximum · 106.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- sieve lined with a triple layer of muslin
- fine sieve
- blender
- large bowl
- whisk
- freezer container with lid
- piping bag with large star nozzle (optional)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 174 kcal |
| Protein | 3.3 g |
| Carbohydrate | 35.3 g |
| of which sugars | 32.9 g |
| of which free sugars | 26.7 g |
| Fat | 2.9 g |
| of which saturates | 1.7 g |
| Fibre | 2 g |
| Salt | 0.21 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
