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Photo of Caramel cluster fro-yo by WW

Caramel cluster fro-yo

6
Point(s)
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
12
Difficulty
Easy
Tangy yogurt and swirls of rich caramel sauce are a flavour match made in heaven. For added caramel flavour and crunch, we’ve stirred through WW Caramel Clusters.

Ingredients

0% fat natural Greek yogurt

750 g

Caster Sugar

150 g

Vanilla Extract

2 teaspoon(s), level

WW Chocolate Caramel Clusters

6 cluster(s)

Caster Sugar

50 g

Low Fat Spread

20 g

Elmlea Alternative to Cream Single

30 ml

Instructions

  1. Put the yogurt, sugar and vanilla into a bowl and whisk, using a hand-held electric whisk, until the sugar is dissolved. Chill in the fridge for 1 hour.
  2. Meanwhile, make the caramel sauce. Put the sugar in a small, heavy-based pan and heat over a medium heat until the sugar is completely melted and turns an amber colour. Reduce the heat to low, stir in the low-fat spread and let the mixture boil for 1-2 minutes, until melted and combined. Add the cream alternative and bubble for 1 minute, then remove from the heat and set aside to cool.
  3. Put the chilled yogurt mixture into the bowl of an ice cream maker (see Cook’s tip) and churn for 30 minutes, or to manufacturer’s instructions, until the mixture reaches a soft-serve consistency. Transfer half the mixture to a freezer-safe container, drizzle over half the caramel sauce and half the caramel clusters, then use a knife to create a swirl. Repeat with the remaining frozen yogurt, caramel and caramel clusters. Cover and return to the freezer.
  4. To serve Remove from the freezer 30 minutes before you plan to serve, to allow the frozen yogurt to reach a scooping consistency. Serve 80g per person.

Notes

Cook’s tip If you don’t have an ice cream maker, pour the yogurt mixture into a freezer-safe container and freeze for 2 hours. Break up the semifrozen mixture, put it into the bowl of a food processor and process until smooth. Return to the freezer and repeat the process until smooth. Add the caramel sauce and clusters as per Step 3 and return to the freezer to freeze completely.

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