When that ice cream craving is real, try whipping up a frozen yogurt dessert instead. Whizz your favourite low sugar fruits in a blender and freeze for a few hours for a tasty treat (or a great frozen breakfast in the height of summer!).

Use a panna cotta or ice pop mould to help appropriate portion sizing of this irresistible frozen yogurt dessert. To make it creamier on non-fasting days, sub half the yogurt for creme fraiche or ricotta.

Serves: 2

Calories per serving: 156

Prep time: 3 hours

Cook time: Nil

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Ingredients:

• 200g plain full fat Greek yogurt
• 1 orange, skin removed
• 1 tsp vanilla extract
• 1 medjool date, pitted

Method:

1. In a blender, blitz all ingredients together until smooth. Tip into two moulds and freeze for 3 hours, until set.
2. To remove from the mould, boil water and fill up a container/bowl – dip frozen mould in the hot water just briefly, ensuring none gets into the frozen yogurt, and tip upside down onto your serving plate.