
Parenting advice, hot topics, best buys and family finance tips delivered straight to your inbox.
Thank you for signing up to GoodTo. You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Our cherry and dark chocolate frozen yogurt is lighter than ice cream at 216 calories per portion but it's just as delicious.
This cherry and dark chocolate frozen yogurt recipe uses five ingredients and only has four steps in the method. In as little as two hours you can enjoy your homemade frozen yogurt. It's a great recipe to make with kids and perfect in the summer months.
Ingredients
- 350g cherry yogurt
- 100g plain yogurt
- 240g frozen cherries
- 3tsp honey
- 40g dark chocolate choc, grated
- Fresh cherries, to serve (optional)
You will need
- A cheese or muslin cloth
WEIGHT CONVERTER
Method
- Place a sieve over a bowl and line with muslin cloth. Place the yogurts in the cloth and leave for 1hr 30mins to allow some of the water to drain off.
- Transfer the strained yogurt to a freezer-proof container and mix in 30g grated chocolate. Freeze for 45mins.
- Meanwhile, place the frozen cherries in a saucepan with the honey and gently warm to release their water. Increase the heat and cook for 5-10mins until the liquid has reduced in volume, looks glossy and is thicker. Leave to cool.
- Mix the cherry compote into the yogurt mixture, reserving a little for garnish if liked, then return to the freezer for another hour. Serve with extra grated chocolate and fresh cherries, if liked.
Top tips for making cherry and dark chocolate frozen yogurt
You could make this recipe in an ice cream maker and you’ll get a smoother result. If you plan to freeze the yogurt for longer than two hours, it’s important to try and mix every hour. This prevents too many ice crystals from forming.
If you prefer, use only plain yogurt for a lighter more tangy finish.
You might also like...
Goodto Newsletter
Parenting advice, hot topics, best buys and family finance tips delivered straight to your inbox.

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.
-
Cherry and dark chocolate frozen yogurt
By Jessica Ransom Published
-
Black Forest loaf cake
Our indulgent Black Forest loaf cake combines the classic flavours of chocolate and cherry into an easy bake you can serve as an afternoon treat.
By Jessica Ransom Last updated
-
Salted caramel chocolate pots
How to make salted caramel chocolate pots from Woman's Weekly. These tasty desserts are ready in just 15 mins
By Sue McMahon Published
-
Air fryer French toast bites
If you like French toast, you're going to love these air fryer French toast bites - the perfect weekend treat...
By Nathan Anthony Published
-
Air fryer fish tacos
Say hello to these mouthwatering air fryer fish tacos ready and on the table in just 20 minutes...
By Nathan Anthony Published
-
Air fryer sweet potato and chorizo hash
Flavoursome brunch or dinner, this air fryer sweet potato and chorizo hash is a 15 minute favourite in the air fryer...
By Nathan Anthony Published
-
2 ingredients, just minutes of prep, and this tip for a healthy, protein ice cream
Parents and kids alike will love this tasty and filling strawberry cheesecake ice cream
By Maddy Biddulph Published
-
Here's how to make 3-ingredient Oreo ice cream - no ice cream maker required!
You don't need a fancy ice cream maker to whip up Oreo ice cream this summer - just 3 ingredients and a cake tin.
By Ellie Hutchings Published
-
Kate Middleton reveals 'healthy' new snack she's 'going to try' with Prince George, Princess Charlotte and Prince Louis
It sounds delicious
By Charlie Elizabeth Culverhouse Published