Photo of Caramel fro-yo by WW

Caramel fro-yo

Points® value
Total Time
20 min
10 min
10 min
Tangy yogurt and swirls of rich caramel sauce are a flavour match made in heaven.


0% fat natural Greek yogurt

750 g

Caster Sugar

150 g

Vanilla Extract

2 teaspoon(s), level

Caster Sugar

50 g

Low Fat Spread

20 g

Elmlea Alternative to Cream Single

30 ml


  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.


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.