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Salted caramel peanut fro-yo

Salted caramel peanut fro-yo

Total Time
30 min
20 min
10 min
Tangy yoghurt and swirls of rich caramel sauce are a flavour match made in heaven. For extra crunch, we stirred through roasted peanuts.


99% fat-free, plain Greek yoghurt, unsweetened

3 cup(s), (720g)

Vanilla bean extract, alcohol free

1 tbs

Egg white

2 medium

Caster sugar

cup(s), (75g)

No added sugar caramel topping

cup(s), (85ml)

Salted roasted peanuts

2 tbs, coarsely chopped (40g)


  1. Stir yoghurt and vanilla in a large bowl until combined. Set aside in fridge.
  2. Beat egg whites in a medium bowl with electric beaters for 2-3 minutes, until foamy. Gradually beat in sugar. Continue beating until sugar is dissolved and soft peaks form. Remove yoghurt from fridge. Gently fold meringue through yoghurt.
  3. Pour one-third of yoghurt mixture into a 1.8L (7-cup) capacity freezerproof container. Drizzle over one-third of the caramel topping and sprinkle with one-third of the peanuts. Run a flatblade knife through the mixture to create a swirl. Repeat twice more with remaining yoghurt mixture, caramel topping and peanuts. Cover and freeze overnight or until firm.
  4. Remove fro-yo from freezer 20-30 minutes before serving to allow it to soften to a scooping consistency.


Fro-yo will keep in the freezer for up to 3 months.