Frozen Yoghurt: Great for a heatwave!

  • Prep time:3 mins
  • Cook time:0 mins
  • Servings:2

When that ice cream craving is real, try whipping up a frozen yoghurt dessert instead. This recipe uses oranges but you can whizz any of your favourite low sugar fruits in a blender and freeze for a few hours for a tasty treat (or a great frozen breakfast when the temperature is soaring).

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

Nutrition facts(per serving)


  • 200g plain full-fat Greek yoghurt
  • 1 orange, skin removed
  • 1 tsp vanilla extract
  • 1 Medjool date, pitted


  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 the frozen mould in the hot water just briefly, ensuring none gets into the frozen yoghurt, and tip upside down onto your serving plate.

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