Tropical frozen yoghurt bars

It is starting to heat up in Australia (although Melbourne is still extremely erratic), so that means the frozen treats are a must. These tropical frozen yoghurt bars have a fruity, oaty base, with a fresh mango and passionfruit topping, perfect for an alternative to highly processed ice-cream bars at the supermarket. You can add your favourite yoghurt too, so you know you won't have a sore stomach after, or if you do not eat dairy it can be changed to a dairy free version with soy, almond or coconut yoghurt. I have not tried using a dairy alternative, but I would say coconut would be the most suitable choice. Keep in mind, coconut is higher in saturated fat and lower in protein compared to dairy.

Justification for ingredients:

• Dried figs- Less expensive than dates, rich in minerals and more tropical in flavour than dates

• Greek yoghurt- Very high in complete protein to keep us fuller for longer and a great calcium source.

• Heinz summer fruits gel baby food- Amazing tropical flavour and no added sugar.

• Gelatin- Prevents the yoghurt layer from being rock hard when frozen.

Ingredients

Makes 12 bars

Base

1 cup dried figs

1 cup oats

1/4 cup coconut

Pinch salt

Juice of 1 lemon or 1/2 orange

5 tbsp water

Frozen yoghurt layer

2 passion fruits

1 cup full fat greek yoghurt

1 cup frozen mango

2 tsp gelatin powder

110g jar of "Heinz summer fruits gel baby food"

Method

In a food processor or strong blender put all the ingredients for the base and blitz until combined. Pour into 26cmx 15xm (or similar) pan lined with baking paper and press down firmly until flat. Put in freezer while making frozen yoghurt layer.

In a small bowl sprinkle the gelatin powder into 2 tablespoons of cold water and whisk with a fork. Let stand for 1 minute.

In the food processor or blender put the yoghurt, frozen mango and summer fruits gel and blitz until smooth. Put the gelatin mixture in the microwave for 20 seconds, mix and let cool slightly before adding to the mango mixture. Mix well.

Pour the mango mixture over the base, top with passionfruit pulp and freeze for around 4 hours or until set. Chop into bars and store in the freezer in a container, putting baking paper between layers, so you can take one out easily when desired.

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NUTRITIONAL INFORMATION

Serving size- 1 bar

Energy- 466kJ / 111 cal

Carbohydrate- 17.4g

Protein- 3g

Fat- 3.7g

Fibre- 2.4g

Sodium- 12.2mg

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