- Protein
- About 10 g of protein a portion
- Calories
- About 80 kcal a portion
- Makes
- Makes 8 pieces, 2 a portion
- Time
- 10 minutes, plus at least 3 hours in the freezer
- Good for
- No cooking
- Make ahead
- Vegetarian
Ingredients
- 400 g 0% fat Greek-style yoghurt
- 2 tsp honey
- A few drops of vanilla extract (optional)
- 125 g fresh blueberries
Method
- Line a baking tray, about 20 by 30 cm, with baking paper.
- Stir the honey and vanilla into the yoghurt. Spread it over the paper about 1 cm thick.
- Scatter over the blueberries and press them in lightly.
- Freeze for at least 3 hours, until firm, then break it into 8 pieces. Eat it straight from the freezer, as it softens quickly.
Keeping it
Keeps in a freezer bag or box in the freezer for up to 1 month.
About the figures
The protein and calorie figures are worked out from the UK food composition tables (McCance and Widdowson's, 2021) and typical supermarket labels, so they are a guide rather than an exact count. The brands you buy may differ a little.
The figures use strained Greek-style yoghurt with about 10 g of protein in 100 g. Some yoghurts sold as Greek style have about half that, so check the label.
If you have a food allergy, check the labels of what you buy. Recipes marked vegetarian contain no meat or fish; if you need them to be vegetarian, check the cheese says it is suitable.
Cook chicken until there is no pink meat left, eat leftovers within 2 days, and reheat them only once, until steaming hot all the way through.