Monday makeover ice cream

Take a break from higher-sugar icecreams with frozen yoghurt dessert Megan May’s

As a nation we eat around 23 litres of icecream each a year, which is rather a lot considering the amount of refined sugar most icecream contains. I thought I would share a recipe for a no-added sweetener frozen dessert that may help balance things out. It is delicious and takes only seconds to whip up.

Here I’m using antioxidant-rich blueberries as the main flavour, blended with banana for sweetness and coconut yoghurt for creaminess, I also added a little touch of spirulina to enhance the colour and bump up the nutritional content; the spirulina is optional so just leave it out if that’s not your thing.

Once you start making your own wholefoods icecreams you will realise there are endless possibilities for the different ingredients you can use. It’s pretty amazing what you can create with a few pieces of frozen fruit and a high- speed blender.