The ‘healthy’ dessert that can contain a staggering 15 teaspoons of sugar, and the simple homemade alternative

Frozen yoghurt may be marketed as a healthier alternative to ice cream, but nutritionist Sarah Di Lorenzo warns one serving can contain up to 15 teaspoons of sugar.

Joining weekend Sunrise, she shared two simple froyo recipes that can be made at home in just five minutes, delivering plenty of protein without the hefty price tag or added sugar.

Sarah’s high-protein 5-minute berry froyo

Ingredients

• 500g full-fat Greek yoghurt
• 400g frozen mixed berries (blueberries, raspberries, strawberries)
• 1 tablespoon pure maple syrup or 2 teaspoons raw honey (optional)
• 1 teaspoon vanilla bean paste
• Juice of ½ lemon
• Pinch of sea salt (brings out the sweetness)

Method

1. Put the frozen berries straight from the freezer into a high-powered blender or food processor.
2. Add the Greek yoghurt, vanilla, lemon juice, salt and maple syrup (if using).
3. Blitz for 30-60 seconds, scraping down the sides once, until it reaches a smooth soft-serve consistency.
4. Serve immediately for soft-serve texture, or spoon into a container and freeze for 1-2 hours for a firmer scoop. Don’t freeze overnight or it will go rock hard.

Sarah’s chocolate protein froyo

Ingredients

• 500g full-fat Greek yoghurt
• 2 frozen bananas (peeled, chopped into coins before freezing)
• 2 tablespoons raw cacao powder
• 2 tablespoons 10:10 SDL chocolate protein powder
• 1 teaspoon vanilla
• Pinch of cinnamon
• Pinch of salt

Method

Blitz exactly as above. Kids love this one.

The healthy toppings bar

Fresh fruit

Fresh strawberries, blueberries, raspberries, blackberries — antioxidants and fibre

Pomegranate seeds — polyphenols, adds a jewel-like crunch

Kiwi fruit — more vitamin C than an orange

Fresh mango — natural sweetness without needing sauces

Passionfruit pulp — fibre and vitamin C

Sliced fig or fresh cherries (in season) — beautiful colour, real minerals

Nuts

Toasted nuts and seeds — good fats and protein: Roast a big batch on the weekend and keep in a jar. 180C for 8-10 minutes on a lined tray.

Slivered almonds — vitamin E, magnesium

Chopped raw walnuts — plant-based omega-3

Pistachios (unsalted, shells off) — protein and lutein for eye health

Pepitas (pumpkin seeds) — zinc and magnesium for sleep

Sunflower seeds — vitamin E

Chopped Brazil nuts (limit to 2 per serve) — selenium

Seeds, herbs and beyond

Cacao nibs — magnesium and antioxidants, gives crunch without sugar Cinnamon — helps blunt glucose response

Fresh mint leaves — beautiful with berries

Shaved dark chocolate (85 per cent or higher) — 1 teaspoon

Toasted coconut flakes (unsweetened) — good fats

A grind of sea salt over chocolate froyo

Chia seeds — omega-3 and fibre

Freeze-dried raspberries or strawberries — intense flavour, no sugar added

Nut butter drizzle (1 teaspoon peanut, almond or tahini)

Fresh grated ginger for a zing

Homemade “granola crunch”

• ½ cup rolled oats toasted
• ¼ cup mixed seeds
• 1 tablespoon coconut oil
• 1 teaspoon cinnamon

Bake at 160C for 15 minutes. Cool and store.

Zero added sugar and less than half the calories of Yo-Chi’s Cornflake Crunch.