Global · dessert, snack
Lemon Pineapple Frozen Yoghurt Bark
Video by Toasty Apron on YouTube · Open on YouTube
- Vegetarian
- Gluten-free ingredients
Contains: Milk, Tree nuts. Check labels on stock, sauces and spice mixes.
Mostly Greek yoghurt and fresh fruit: about 5 g of protein and only about 6 g of added sugar (from the honey) a serve, plus a little vitamin C from the kiwi, pineapple and lemon.
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Ingredients 10
Method
Tap a time to watch that step in the video.
- Grate about 2 tsp of zest from the lemon, then squeeze 2 tsp of juice. 6:33
- Stir the yoghurt, honey, lemon juice, most of the zest and the vanilla together in a bowl until smooth. 6:41
- Line a baking sheet with baking paper right up to the edges and spread the yoghurt over it in an even layer (a thicker layer melts more slowly). 6:53
- Scatter the pineapple, kiwi, blueberries, almonds, coconut flakes and the last of the zest over the top. 6:58
- Freeze for at least 4 hours, until hard, then break or cut into 12 pieces. Eat straight from the freezer, as it softens quickly. 7:15
Tip. The cook breaks it into 12 pieces; we count 3 a serve. Keeps up to 3 months in an airtight container in the freezer. For a dairy-free version use coconut yoghurt and maple syrup.
The method is a summary in our words — the video shows every step.
One portion (3 pieces) gives you 1 of 4
Where the energy comes from one serve
- Net carbs 41%
- Protein 20%
- Fat 39%
For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here
Vitamins & minerals % of a day, one serve · tap for more
Vitamin B12 Source16%
0.4 µg a serve, mostly from plain Greek yoghurt (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Vitamin C Source14%
13 mg a serve, mostly from kiwi fruit (40%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Selenium Source10%
5.3 µg a serve, mostly from plain Greek yoghurt (92%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Show the other 12
Calcium5%
68 mg a serve, mostly from plain Greek yoghurt (81%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin E5%
0.8 mg a serve, mostly from crushed almonds (84%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Magnesium4%
16 mg a serve, mostly from crushed almonds (41%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Zinc4%
0.4 mg a serve, mostly from plain Greek yoghurt (63%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Potassium3%
140 mg a serve, mostly from plain Greek yoghurt (52%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin K3%
3.2 µg a serve, mostly from kiwi fruit (70%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Folate3%
11 µg a serve, mostly from plain Greek yoghurt (52%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B63%
0.1 mg a serve, mostly from plain Greek yoghurt (51%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin A2%
21 µg a serve, mostly from plain Greek yoghurt (97%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Iron1%
0.2 mg a serve, mostly from crushed almonds (39%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Omega-31%
0 g a serve, mostly from plain Greek yoghurt (59%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Toasty Apron; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.