Vegan frozen yogurt with a healty cookiestyle bottom

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Unfortunately the summer is now really coming to an end. Bad luck I’ve invented this frozen yogurt recipe just now. But sun or no sun, we are going to eat this anyway in the coming period!

And extra ‘cool’: you can make this breakfast in just a few minutes. So without any waiting time!

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Serves 1

What do you Need?

  • 25 grams/ 1 oz muesli
  • 1 tbsp liquid coconutoil
  • a pinch of cinnamon
  • 150 grams/ 5 oz frozen fruits
  • 100 grams/ 3.5 oz soy yogurt

What to do with it

Mix the muesli with coconut oil and cinnamon. Put this at the bottom of the cup or bowl you will serve the frozen yogurt in and put it in the freezer. When you will pour the frozen yogurt on it later, it will tast a little bit like cake.

Now put the frozen fruit in the blender or food processor. I used raspberries, blueberries and banana. If you also want to use banana (and I recommend it, this makes it sweet and creamy), put it (peeled and in pieces) in the freezer the night (or a few hours) before. Grind the fruit together with the yoghurt to a smooth whole. If it is too thin, add some more frozen fruit. Pour the frozen yogurt on the muesli bottom.

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