Frozen Blueberry Yoghurt
- 250g blueberries
- 6 tbsp SPLENDA® Granulated
- 1 tsp vanilla extract
- 800g 0% fat yoghurt
- Place the blueberries in to a pan with 2 tbsp of SPLENDA® Granulated and 1 tbsp of water. Cook over a low heat until the fruit starts to burst. Cool.
- Line a 900g loaf tin with cling film. Stir together the yoghurt, vanilla and the remaining SPLENDA® Granulated and pour in to the lined tin. Spoon the blueberries on top and marble with a knife.
- Freeze for 4-5 hours. If you freeze it for any longer, get it out for 30 minutes before serving.