Pina colada fro-yo

2017-04-12
  • Servings : 4-6
  • Cook Time : 10m
  • Ready In : 40m

Ingredients

  • 250 g Greek-style coconut yoghurt
  • 500 g frozen chopped tropical fruit, such as pineapple, mango, banana
  • 75 g dried tropical fruit
  • 4-6 ice cream scones

Method

Step 1

Add the yoghurt and frozen fruit to a food processor and blitz until smooth, then finely chop and fold through most of the dried fruit, saving some to serve.

Step 2

Spoon the mixture into a piping bag with a large star-shaped nozzle, then freeze for about 30 minutes, or until frozen but still soft.

Step 3

Pipe the fruity fro-yo into your ice cream cones and scatter over the reserved dried fruit.

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Nutritional Info

This information is per serving.

  • Calories

    583 29%
  • Fat

    36.9g 53%
  • Saturated

    17.4g 87%
  • Protein

    25.3g 56%
  • Carbs

    37.4g 14%
  • Sugars

    7.5g 8%

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