Opening the recipe box…
Greatest plates · Dessert
Berry Frozen Yoghurt
Frozen berries and thick yoghurt blitzed together straight from the freezer into something between soft-serve and sorbet. Three ingredients, two minutes, no churning and no ice cream machine.
Serves 6Prep 5 minDessertyoghurt
Containsdairy
Protein 22%Carbs 53%Fat 25%
About 148 kcal a serve — 8 g protein, 19 g carbs, 4 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Blitz it from rubble to soft-serve
BlitzPut the frozen berries, yoghurt, honey, lime juice and vanilla in a food processor and blitz, scraping down twice, until it turns from rubble into a thick smooth scoopable cream. It looks like it will never come together and then it does all at once.
In the food processorBlitz →
3 min
Taste it cold and sweeten again
TasteTaste it before it goes anywhere. Frozen fruit dulls sweetness, so it will want more honey than it would at room temperature — add it a teaspoon at a time and blitz again.
In the food processorTaste →
1 min
Straight away, or two hours for firm
ServeScoop it out immediately for soft-serve, or spread it into a tin and freeze for two hours for something firmer you can slice.
2 min
Cook's noteThe berries must go in frozen — that is the entire technique, and fresh fruit gives you a smoothie instead. Frozen mango or banana work the same way. If it has been in the freezer overnight, leave it on the bench ten minutes before scooping.
Want it lighter?
about 30 kcal less a serve, all swaps taken
This is already a light dessert, so the biggest lever is the honey. The berries and yoghurt provide structure and creaminess, so keep most of them, but you can lean on the berries' natural sweetness and swap some full-fat yoghurt for a lower-fat version.
60 g honey → 30 g honey plus a very ripe mashed banana (about 80 g)
Halves the added sugar while the banana keeps it sweet and helps a scoopable texture. It will taste less honey-forward and a little more banana-tinged, and slightly less sweet overall — taste and add…
500 g greek yoghurt → 350 g full-fat greek yoghurt plus 150 g 0% fat greek yoghurt
Cuts fat noticeably while keeping enough richness that it doesn't turn icy. Expect it a touch less creamy and slightly more sorbet-like, especially after time in the freezer.
400 g mixed berries → same 400 g mixed berries, but serve in smaller 6-scoop portions with fresh berries on top
No recipe change, just portioning: a smaller scoop finished with a few fresh berries feels generous for fewer calories. Trade-off is simply a smaller serve.
Estimated per serve
148 kcal · 8 g protein · 19 g carbs · 4 g fatestimates, within ~10%
Every recipe in KalaPlate reads like this.
A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.
More recipes like this
Browse every recipeWorld · Dessert
World · Dessert
Classic Chocolate Chip Cookies
World · Dessert
World · Dessert