Frozen Blueberry Yoghurt

Serves 8

Preparation Time:

Cooking Time:


  • 250g blueberries
  • 6 tbsp SPLENDA® Granulated
  • 1 tsp vanilla extract
  • 800g 0% fat yoghurt


  1. Place the blueberries in to a pan with 2 tbsp of SPLENDA® Granulated and 1 tbsp of water. Cook over a low heat until the fruit starts to burst. Cool.
  2. Line a 900g loaf tin with cling film. Stir together the yoghurt, vanilla and the remaining SPLENDA® Granulated and pour in to the lined tin. Spoon the blueberries on top and marble with a knife.
  3. Freeze for 4-5 hours. If you freeze it for any longer, get it out for 30 minutes before serving.

Tip : if you don't have any dariole moulds, line a 900g loaf tin with cling film and freeze the yoghurt in it. Cut in slices to serve making sure you get it out 30 minutes before hand.

Tip : change the fruit for any seasonal berries or even a fruit compote with apples or rhubarb.

Nutritional information

Nutrition Information
(typical values)

Per serving

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