Low FODMAP Berry Bliss Frozen Yoghurt Bark
Ingredients
MAKE GLUTEN FREEMakes 10 servings
Berry Bliss Frozen Yoghurt Bark
300
lactose free yoghurt (or coconut yoghurt)*
2
strawberry jam*
1
vanilla extract
5
strawberries (fresh or frozen)
15
blueberries (fresh or frozen)
8
raspberries
Equipment
- baking tray
- baking paper
Low FODMAP Berry Bliss Frozen Yoghurt Bark
There is nothing better than a frozen treat! My favourite at the moment is berry bliss frozen yoghurt bark made from low FODMAP yoghurt and berries. This recipe only takes five minutes to prepare but you will need to freeze the bark for 2 to 3 hours before eating.
Yoghurt choices: This recipe will work with either lactose free yoghurt or coconut yoghurt (if you need to be dairy free). When choosing your low FODMAP yoghurt watch out for high FODMAP ingredients like honey, agave syrup, inulin, high fructose corn syrup, apple juice or juice concentrate, and high FODMAP fruits.
-
Gluten Free -
Low FODMAP -
Dairy Free -
Egg Free -
Nut Free -
Soy Free
Ingredients
MAKE GLUTEN FREESERVES 10
Berry Bliss Frozen Yoghurt Bark
300
lactose free yoghurt (or coconut yoghurt)*
2
strawberry jam*
1
vanilla extract
5
strawberries (fresh or frozen)
15
blueberries (fresh or frozen)
8
raspberries
Equipment
- baking tray
- baking paper
Nutrition per serve
- NON-DAIRY FREE |
- DAIRY FREE |
- GLUTEN FREE
Calories
44
Fat
0.4g
Saturates
0.2g
Protein
1.2g
Carbs
8.4g
Sugars
6.6g
Fibre
0.5g
Salt
0g
Iron
0.1mg
Calcium
37.9mg
Calories
81
Fat
6.4g
Saturates
5.7g
Protein
0.9g
Carbs
5.2g
Sugars
4g
Fibre
1.1g
Salt
0g
Iron
0.8mg
Calcium
5.8mg
Calories
44
Fat
0.4g
Saturates
0.2g
Protein
1.2g
Carbs
8.4g
Sugars
6.6g
Fibre
0.5g
Salt
0g
Iron
0.1mg
Calcium
37.9mg
- Method |
- FODMAP tips |
- Gluten Free tips |
- Dairy Free tips
Method
- Line a small baking tray with baking paper. Chop the strawberries into small bite sized pieces.
- Mix the vanilla extract through the yoghurt.
- Spoon the yoghurt onto the baking tray and spread using a flat knife until the yoghurt is about 0.8cm (0.3 inch) thick. Make sure the yoghurt is thick enough to push the fresh fruit in.
- Melt the strawberry jam, then swirl into the yoghurt using a spoon.
- Sprinkle over the cut strawberries and whole blueberries, and then crumble raspberries over the top.
- Freeze for 2 to 3 hours until hard. Cut using a sharp knife. Store in the freezer in an air tight container.
Buying Tips
Check the coconut yoghurt/lactose free yoghurt for inulin (chicory root) and high FODMAP sweeteners like honey, agave syrup, fructose, fruit juice, high fructose corn syrup or high FODMAP fruit.
Check your jam does not include high fructose corn syrup, fructose-glucose syrup, apple or pear juice, fruit juice concentrate, agave syrup, fructose, inulin, or honey. Instead look for a strawberry jam that is sweetened with sucrose, dextrose, corn syrup or glucose syrup.
Gluten Free Tips
There are no gluten free tips for this recipe.
Dairy Free Tips
There are no dairy free tips for this recipe.
Author: Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More
Professional Reviewer: Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alon... Read More
