As we slowly make our way through summer, most of us will look for refreshment to cool down from the heat and humidity (at least, we will in Hong Kong). Unfortunately, like so many things, a lot of the refreshing food items we might turn to are full of sugar, and other unpronounceable ingredients.
Don’t get me wrong, I will delve into my fair share of ice cream without thinking twice – I love ice cream. But sometimes, it’s good to have something that’s just that little bit healthier to fit within calorie counts or Weight Watcher’s Points.
My biggest problem is that I have a massive sweet tooth. I love dessert, I love ice cream, I love it all. Obviously, there’s a reason I now need to follow a Weight Watcher’s Plan, and my sweet tooth is the main reason. I struggle with moderation. If I have chocolate, I want it all, not just a tiny square. If I have ice cream, I don’t just want one scoop. If I have cupcakes, one is never enough.
So, being at home with a healthier alternative to dessert is always a bonus. I’ve tried the “having fruit instead” option, it doesn’t work for me. It’s not sweet enough to satisfy my dessert craving. Hence, looking into healthy dessert options.
“Nice” cream, so called because it uses frozen bananas instead of cream, is a very common form of healthier ice cream. I hate bananas. Can’t stand the smell or the taste of them – in anything. Smoothies are ruined by the addition of banana. Cake is ruined by the addition of banana. Don’t get me started on banana bread. Which means I couldn’t follow the usual route of bananas to make ice cream. But I also didn’t want to follow the alternative which is to use coconut cream. I’m not a huge coconut fan, I’ll eat it and the flavour doesn’t bother me, but it’s not something I will choose to eat.
I decided to look into frozen yoghurt options because I always have Greek yoghurt in the house. I have it with my granola (homemade) every morning, so I figured there must be a way to use the yoghurt that I already have with a bag of frozen berries that have been in my freezer for far too long.
Luckily enough, the internet had plenty of suggestions that included sugar and non-sugar options. So I decided to mix up a few of the ideas and see how it went. The results were pretty great. Granted, because it’s Greek yoghurt there is a distinctive taste to the frozen yoghurt, and the red currants in the berry mix also adds to the tartness. Having said that, given my previous comments about my sweet tooth, I love the tartness of the yoghurt and red currants. It gives it a good kick.
And the best part? It’s so quick to make, the only thing that takes time is the freezing process – and even that’s only a couple of hours! A super simple, delicious, summer treat.
300 grams frozen mixed berries
250 ml Greek yoghurt (or yoghurt of choice)
1 tablespoon vanilla extract
2 tablespoons honey
- Add all ingredients to a food processor, and blend until smooth.
- Pour into a container, and seal with an air-tight lid.
- Place in the freezer and allow to freeze for at least 2 hours.
- Remove from the freezer for approximately 5- 10 minutes before serving, to make scooping easier.