Salted caramel peanut fro-yo
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 12 • Difficulty: Easy
Tangy yoghurt and swirls of rich caramel sauce are a flavour match made in heaven. For extra crunch, we stirred through roasted peanuts.
Ingredients
99% fat-free, plain Greek yoghurt, unsweetened
3 cup(s), (720g)
Vanilla bean extract, alcohol free
1 tbs
Egg white
2 medium
Caster sugar
⅓ cup(s), (75g)
No added sugar caramel topping
⅓ cup(s), (85ml)
Salted roasted peanuts
2 tbs, coarsely chopped (40g)
Instructions
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.
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