Low FODMAP Berry Bliss Frozen Yoghurt Bark

Ingredients

MAKE GLUTEN FREE

Makes 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

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • baking tray
  • baking paper

Low FODMAP Berry Bliss Frozen Yoghurt Bark

Last updated Apr 8th, 2019

PREP IN 5 MIN
SERVES 10

BY Alana Scott
DIETITIAN REVIEWED BY Joanna Baker (APD)
FEATURED IN Dessert, Snacks

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 choicesThis 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 Option
  • Low FODMAP
  • Dairy Free
  • Egg Free
  • Nut Free
  • Soy Free
SHOW NUTRITION

Ingredients

MAKE GLUTEN FREE

SERVES 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

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • baking tray
  • baking paper

Nutrition per serve

    | |
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
    | | |
  1. Line a small baking tray with baking paper. Chop the strawberries into small bite sized pieces.
  2. Mix the vanilla extract through the yoghurt. 
  3. 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.
  4. Melt the strawberry jam, then swirl into the yoghurt using a spoon.
  5. Sprinkle over the cut strawberries and whole blueberries, and then crumble raspberries over the top.
  6. 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, or high fructose corn syrup. Also check that your yoghurt does not contain 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.

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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