Due to my sudden obsession with yoghurt this year, I wanted to try making frozen yoghurt. Whilst shopping at Ikea a few months ago, I persuaded Alex that we needed icy-pole moulds. It didn’t take much persuasion as Alex is a fan of healthy desserts, rather than calorie-laden ones (that’s okay, just means there’s more for me). This kitchen accessory is not entirely a necessity as I have seen people use plastic cups with icy-pole sticks inserted inside.
So anyway, I brought home my new icy-pole tray and started experimenting. I gathered I would just make a smoothie, minus the fibrous flax meal that I love so (I don’t think licking flaxseed would be very interesting), and add some yoghurt. It worked.
I cannot believe how healthy these are, in comparison to normal ice-cream. That’s why I love yoghurt. This concoction is very creamy and yummy, and husband approves.
- 1 medium banana, sliced
- 1 mango, cubed
- 1/2 cup milk of choice
- 100g (3.5oz) vanilla or mango yoghurt
- Blend ingredients in blender until smooth.
- Pour into icy-pole moulds and leave to freeze overnight.