Salted caramel peanut fro-yo
99% fat-free, plain Greek yoghurt, unsweetened
3 cup(s), (720g)
Vanilla bean extract, alcohol free
⅓ cup(s), (75g)
No added sugar caramel topping
⅓ cup(s), (85ml)
Salted roasted peanuts
2 tbs, coarsely chopped (40g)
- Stir yoghurt and vanilla in a large bowl until combined. Set aside in fridge.
- 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.
- 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.
- Remove fro-yo from freezer 20-30 minutes before serving to allow it to soften to a scooping consistency.