Nadia Sawalha’s Splenda Frozen Blueberry Yoghurt
Prep time: 15 minutes, plus freezing time
Cooking time: 10 minutes
6 tbsp. Splenda Granulated
1 tsp vanilla extract
800g 0% fat yoghurt
1. Place the blueberries in to a pan with 2 tbsp. of Splenda Granulated and 1 tbsp. water. Cook over a low heat until the fruit starts to burst. Cool.
2. Line a 900g loaf tin with cling film. Stir together the yoghurt, vanilla and the remaining Splenda Granulated and pour in to the lined tin. Spoon the blueberries on top and marble with a knife.
3. Freeze for 4-5 hours. If you freeze it for any longer, get it out for 30 minutes before serving.