Frozen Vanilla Yogurt Serves 4
Most of us feel the need for a sweet treat after a main meal. This recipe helps you meet your calcium requirements and daily protein intake – as well as being delicious.
600g/1lb 50z fat-free Greek yogurt
1 tsp vanilla extract
1 vanilla pod/bean, split lengthways and
2 tbsp clear honey seeds scraped out
1 Put the yogurt, vanilla extract and honey in a large bowl and stir in the vanilla seeds. Spoon the mixture into a 450g/1lb loaf pan, cover with cling film/plastic wrap and put in the freezer for at least 4 hours. Alternatively, you can freeze the yogurt in individual pots.
2 Take out of the freezer 10–15 minutes before serving to allow the dessert to soften.
Nutrition facts (per serving)
Calories 121 Carbohydrate 15g Protein 16g Fat 0g (of which saturates 0g)
I’m a great fan of yogurt as a recovery option, but I particularly favour fat-free Greek yogurt because of its high protein content. Most plain Greek yogurt provides 10g of protein per 100g/3½oz yogurt, which is double the amount found in standard yogurts. Protein is an important nutrient required in the recovery process in order to repair and rebuild muscles, helping them to adapt to the training process. Greek yogurt is an ideal choice due to its versatility – it can be mixed into fruit, added to smoothies, or eaten with cereal such as muesli or granola. You can also use it as a base for a slightly more decadent dessert, meaning you can enjoy your pudding guilt free, knowing that it is also the perfect recovery food.
