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, then use a knife to create a swirl. Repeat with the remaining frozen yogurt and caramel. 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.