Frozen Blueberry Yoghurt and Weet-Bix Cups
- Skill Easy
- Prep time 15 mins
- Servings 12
Ingredients:
Blueberry Topping
- 1 cup fresh or frozen blueberries + extra to garnish
- 2 tbs water
Yoghurt Cups
- 8 Weet-Bix wheat biscuits, crushed + extra to garnish
- 2 tbs honey
- 2 tbs water
- 3 tbs peanut butter
- 2 ½ cups low fat natural yoghurt
Method:
- Line a 12 cup muffin tin with liners.
- For the blueberry topping, place the blueberries and water in a small pot and simmer on medium heat until the berries are soft. Smash the berries with a fork or potato masher to create a chunky sauce and set aside to cool.
- Place the crushed Weet-Bix into a medium mixing bowl. Mix the honey, water and peanut butter in a small bowl and microwave for 10-20 seconds until soft and runny. Add to the crushed Weet-Bix, mix well to combine and divide the mixture between the 12 muffin cups, pressing firmly to the bottom with a spoon.
- Divide the yoghurt mixture between the cups followed by a spoonful of the blueberry topping. Use a small spoon to swirl the layers of the yoghurt and blueberry sauce together. Top with extra blueberries and crushed Weet-Bix to garnish and freeze for at least 3 hours or overnight.
- Remove the yoghurt cups from the muffin tin and store in the freezer in a storage bag or freezer safe container.
Nutritional information:
-
Per Serve
-
Energy (kJ)546
-
Energy (Cal)130
-
Protein (g)6
-
Fat (g)3
-
Saturated Fat (g)1
-
Carbohydrate (g)18
-
Sugars (g)10
-
Dietary Fibre (g)1.8
-
Sodium (mg)98
-
Potassium (mg)224
-
Iron (mg)1.3
-
Calcium (mg)116