FRO-YO Strawberry Bark
Make the most of sweet seasonal strawberries with this frozen yoghurt bark – it’s a great sharing dessert for summer parties and BBQ’s. Made with Greek yoghurt and fresh fruit, it’s lower in sugar than ice cream, plus you’ll benefit from the vitamin C in the strawberries.
Ingredients – serves 6
- 500g tub of Greek yoghurt
- 250g strawberries, washed hulled and sliced
- 50 grams toasted chopped hazelnuts
- 2 tbsp. honey or fruit syrup
- 5 tsp. vanilla extract
- Line a baking tray with parchment
- Tip half the strawberries in a blender and pulse lightly until you have a puree
- Tip the yoghurt, vanilla and honey into a bowl and mix. Swirl through the puree with a spoon (don’t mix in completely) then pour into the baking tray and even out with a spoon
- Scatter the remaining sliced strawberries and hazelnuts over the top. Place in the freezer until set – a few hours should be enough. When you’re ready to serve, remove from the freezer, leave for a few minutes then cut into shards.
Nutrition information: Kcal 190 kcal, Protein 5g, Carbs 12g, Fat 13g, Fibre 2g
Banana Nut Cornetto
If you’re trying to take your sugar intake down a notch, try out these banana nice-cream Cornetto’s. Made with fresh bananas and peanut butter, each cone provides one of your five-a-day (yes really!), along with B vitamins and heart healthy fats.
Ingredients – serves 4
- 4 waffle cones
- 30g dark chocolate
- 30g chopped nuts
- 4 very ripe bananas
- 1 tbsp. smooth peanut butter
- Peel and chop the bananas and place them in a tub or freezer bag and freeze until solid.
- Melt the chocolate over a pan of simmering water or in the microwave (if using a microwave be careful it doesn’t burn – do short 10 second bursts then stir in-between until melted)
- Cover a baking tray with parchment. Place the chopped nuts on a small plate. Carefully dip each waffle cone in the chocolate so you get a circular rim of chocolate around the top of the cone, and then dip into the nuts to coat the chocolate. Place each cone top down on the baking parchment to set
- Once the bananas are frozen, tip into a food processor with the peanut butter and blend until you have a smooth creamy consistency. This will take a few minutes and you’ll need to scrape down the sides, but slowly you’ll see the bananas churn into a soft serve ice-cream consistency. Using a spatula, load the banana ‘ice-cream’ evenly between the four cones and top with a few extra crushed nuts before serving
Nutritional information: Kcal 259, Protein 6g, Carbs 41g, Fat 9g, Fibre 4g
Watermelon Cucumber Slushy
Remember summer trips to the corner shop for a slushy that would turn your tongue bubblegum blue? Upgrade the original sugar-laden slush using fresh fruit. Super hydrating and rich in vitamins A and C, it’s is an ideal way to refresh and rehydrate after a workout, as the watermelon is about 90 per cent water. It’s also ridiculously easy to make – all you need is a freezer, a blender and a bit of time.
Ingredients – serves 4
- Half a watermelon (seedless is ideal, you want around 4 cups worth)
- Half a cucumber, peeled
- 1 tbsp. honey
- A few mint leaves
- Juice of a lime
- Place the watermelon on a large chopping board and cut lengthways so you have two quarters
- Taking each quarter at a time, make inch thick slices width ways across the melon down to the rind. Then, slice inch thick slices lengthways so you create squares. Now carefully slide the knife between the rind and the flesh to release the cubes. Tip into a plastic food bag or tub and place in your freezer for at least four hours, or overnight
- Once frozen, tip the frozen watermelon with the rest of the ingredients into a blender and blitz until smooth and slushy – you might need to adjust the sweetness with a little extra honey
- Pour into glasses and enjoy – spoon optional.
Nutrition information: Kcal 47, Protein 2g, Carbs 18g, Fat 0g, Fibre 1g
Recipes from SportsShoes.com and top nutritionist, Laura Tilt.