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Healthy blueberry ripple frozen yoghurt

08 August 2016

This summer why not try this recipe for blueberry ripple frozen yoghurt, a healthy alternative to ice cream?

Blueberry ripple frozen yoghurt
Blueberry ripple frozen yoghurt

Freezing time

2 hours




  • 100ml of Greek yoghurt
  • 150ml of vanilla yoghurt
  • 1 teaspoon of vanilla bean paste
  • 1 punnet of blueberries (around 150g)
  • 1 lemon
  • A pinch of salt
  • 4 tablespoons of sweetener


Whether you call it ice cream, froghurt or frozen yoghurt, there’s no doubt that this delicious recipe from DW Fitness Club fits right into a healthy diet. Blueberries are often referred to as a “superfood” and it’s easy to see why. A fantastic source of vitamin K, blueberries have high levels of antioxidants and studies have suggested that they can lower a person’s risk of a heart attack.

Mix your blueberries with the Greek yoghurt and two tablespoons of sweetener. Add in the juice and zest from your lemon.

Put this mix in the freezer for around 30 minutes (you want it to be a little bit stiff, but not fully frozen).

In the meantime, mix your vanilla yoghurt, bean paste, salt and remaining sweetener in a bowl.

Take your blueberry ice cream mix out of the freezer and start folding it into your vanilla mix.

Once you’ve combined the two, place the entire mixture in the freezer for an hour to 90 minutes.

Our thanks to DW Fitness Club for providing this recipe

Visit our ice cream and sorbet hub for more delicious frozen dessert recipes


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