Blackberry Yogurt Lollies

Most ice cream is a high-fat, high-sugar diet disaster. These lollies have zero fat and are high in protein – the raw material for making diet-tastic S Factor hormones. They’re also a gorgeous colour and have a comforting creamy texture, so you’ll never know you’re eating a diet treat. MAKES: 4 servings PREPARATION TIME: 10 minutes, plus cooling and at least 2 hours freezing COOKING TIME: 5 minutes 80g/2¾oz/generous ¹⁄³ cup steviabased natural sweetener or xylitol 150g/5½oz/scant 1¼ cups blackberries 120g/4¼oz/scant ½ cup reduced-fat Greek yogurt juice of 1 lemon 1 Put the natural sweetener and 40ml/1¼fl oz/3 tablespoons water in a saucepan. Heat, stirring, over a low heat until the natural sweetener has dissolved and the mixture is syrupy. Remove the pan from the heat and leave to cool completely. 2 Meanwhile, put the blackberries in a blender or food processor and process to a smooth purée. Using the back of a metal spoon, press the purée through a sieve into a clean bowl. Discard the pulp and pips. 3 Return the blackberry purée to the blender or food processor and add the sweetener syrup, yogurt and lemon juice. Process again until smooth, then pour the mixture into four lolly moulds and freeze for 2–3 hours. When the lollies have completely frozen, remove from the moulds and serve. If the lollies are stuck, briefly hold the moulds under hot running water and carefully remove the lollies. Nutritional analysis per serving: Calories 23kcal Protein 2.6g Carbohydrates 2.6g Fat 0g

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