Frozen yoghurt

Total time: 4hr 40m
Preparation Time: 40m

For 4 portions

Nutritional Information

Contains 402 Kcal, 3g Protein, 60g Carbohydrates, 17g Fat


  • 300 g plain greek yoghurt
  • 1 tbsp lemon juice
  • 1 dl full cream, whipped until stiff
  • 100 g icing sugar
  • 100 g sugar
  • 0.5 dl water
  • 1 tbsp lemon juice
  • 1 vanilla pod, cut open lengthways; only use the scraped-out seeds
  • 250 g berries (e.g. raspberries, blackberries, blueberries)

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  • Stir the yoghurt, icing sugar and lemon juice together in a large stainless steel bowl. Fold in the cream, cover and freeze for approx. 4 hrs, stirring 3 times.
  • Boil the sugar, water and lemon juice in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the water and the vanilla seeds, continue to simmer over a low heat until the caramel has dissolved. Remove the pan from the heat, leave to cool.
  • Transfer the frozen yoghurt to the fridge for approx. half an hour prior to serving. Divide the frozen yoghurt into glasses using a spoon. Mix the berries with the caramel syrup and serve on top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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