Sweet and creamy froyo with a sprinkle of stardust
(13 votes)
Cook: 40 Mins
Serves: 26
Price: 17p per serving
Nutritional Information
Each 55g serving contains
Energy
129kj
31kcal
129kj
31kcal
2%
Fat
0.1g
0.1g
Low
0%
0%
Saturates
0.1g
0.1g
Low
1%
1%
Sugars
2.5g
2.5g
Low
3%
3%
Salt
0.04g
0.04g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
234kj/56kcal
Typical energy values per 100g:
234kj/56kcal
Ingredients
11.5g sachet Hartley’s Sugar Free Orange Jelly
11.5g sachet Hartley’s Sugar Free Lime Jelly
11.5g sachet Hartley’s Sugar Free Raspberry Jelly
A few drops of Asda yellow, green and pink natural food colouring
1kg Asda Greek Style Fat Free Natural Yogurt
3tbsp semi-skimmed milk
3 waffle ice cream cones, to decorate
Dr Oetker gold shimmer spray
1tbsp pink Asda shimmer sugar
Method
1
Put each flavour of jelly into a separate bowl and dissolve in 100ml boiling water. Leave the mixtures to cool fully at room temperature and stir a couple of drops of each corresponding food colouring into the jelly mixtures.
2
Divide the yogurt into evenly between the 3 bowls and stir until combined. Pour into 3 separate lidded freezer safe containers.
3
Cover and freeze for 8hrs or overnight, until fully frozen.
4
One at a time, blend each froyo in a food processor with 1 tbsp of milk until smooth and the ice crystals have broken up, rinsing the food processor between each flavour.
5
Place tablespoons of each froyo into one large, lidded container, alternating between flavour and smooth over with the back of a spoon to combine. Return to the freezer for 1hr.
6
Meanwhile, to make ‘unicorn horns’ carefully slice off the lower third of the waffle cones, stand on a sheet of parchment and spray with gold shimmer spray. Set aside to dry.
7
When the froyo is solid, sprinkle with the shimmer sugar and top with the ‘unicorn horns’.
8
The leftover froyo will keep in the freezer in a sealed container for up to 1 month.