Fruity ProFroCho Pops

It’s beginning to feel a lot like summer … at least here in Australia.  The days are longer, definitely warmer and sunnier, and summer fruit and vegetables are just bursting out of the ground.   It’s all so colourful and enticing, isn’t it?  Looks like a breakfast bowl from heaven but hey, I prefer to have my fruit at night-time.  Mainly because carbohydrates seem to agree with me more if I have most of them in the evening.   Strictly speaking, I should be giving mango a wide berth due to that pesky fructose intolerance issue but nobody gets between me and my mango 😉

So of course one’s mind turns to frozen desserts.  Well, my mind turns to frozen desserts.  Doesn’t yours?  But they’re usually loaded with sugar and fat and kinda low in protein.  They don’t have to be though, do they?  Nope.

Time for some protein frozen yoghurt.  Some pro-fro-yo … well, that’s what I like to call it 😀

A few things to remember about frozen yoghurt … if you use non-fat yoghurt and lots of fruit, it will be somewhat icy in texture.  I’m OK with that.  Just make sure you churn it well to achieve a lovely creamy consistency and you will minimise the iciness as much as possible.  To avoid an icy texture you will need fat and sugar.  Both of these will help maintain a creamy soft texture after the frozen yoghurt is churned.  Frankly, though, my family has enjoyed this as the frozen yoghurt popsicle goodness that it is.

You can substitute other fruit combinations for the ones listed in the ingredients here.  In that respect, there are endless possibilities.  Get creative!

You can make individual serve popsicles, or set the yoghurt in a mold for a lovely dessert, topped with more fresh fruit or some dark chocolate drizzled on top, or whatever you fancy.  Alternatively, set in a tub and scoop it out to serve.

It is not necessary to chop and freeze the fruit before mixing all the ingredients but it speeds up the churning process.  If you get a sudden urge to make some frozen yoghurt but haven’t frozen any fruit, just use it fresh.

This frozen yoghurt is gluten and tree nut free and has no added sugar.  It can be made suitable for anyone with a fructose intolerance if you use a different fruit in place of the mango.

I have used casein powder to boost the protein content.  Don’t be tempted to add too much casein to increase the protein content … too much protein powder will adversely affect both the texture and flavour of the froyo.

I have used Chobani yoghurt for this as it has about twice as much protein as other yoghurt and it has a lovely extra thick texture and a great flavour.    This is why I’ve called this ProFroCho 😀   Oh, humour me a little, please?

If you use a yoghurt that isn’t particularly thick, strain it beforehand through a lined colander or sieve.  You will need about 1 1/2 the amount of yoghurt as specified in the recipe.

I hope you enjoy this one!  Macros are all included below the recipe, as always.   I know the serving sizes specified below are modest … some of you will likely consume three to four servings in one sitting.  In that case, awesome macros 🙂

Makes 1 x 1440 gram tub or 12 servings (120g) or 20 small popsicles (72g)

Ingredients
Mango Vanilla Protein Frozen Yoghurt*
400 grams mango flesh, chopped and frozen
450 grams thick 0% plain Greek yoghurt (I used Chobani 0% Plain Greek Yoghurt)
20 grams unflavoured micellar casein (I used Professional Whey Micellar Casein)
1 teaspoon vanilla bean paste
Strawberry Banana Protein Frozen Yoghurt*
150 grams strawberries, hulled and frozen
100 grams banana flesh, sliced and frozen
300 grams thick 0% plain Greek yoghurt (I used Chobani 0% Plain Greek Yoghurt)
15 grams unflavoured micellar casein (I used Professional Whey Micellar Casein)

* I did not add any sweetener because the fruit was so sweet and fresh, it was more than sweet enough.  However, feel free to add a little stevia or your preferred sweetener and account for it in the total macros.

Directions
Mango Vanilla Protein Frozen Yoghurt
Place the pre-frozen mango in the bowl of a food processor or a blender and process or blend until smooth.  Transfer to a bowl and add the yoghurt, casein powder, and vanilla.  If you are using sweetener, add it now.  Whisk together until smooth and thick.

Process in an ice cream machine until ready or do it the old-fashioned way and freeze for 30 – 60 minutes.  Whisk or blend the mixture to distribute the ice crystals evenly and return to the freezer.  Repeat one or two more times until ready.
Strawberry Banana Protein Frozen Yoghurt
Place the pre-strawberries in the bowl of a food processor or a blender and process or blend until smooth.  If you prefer, strain the berry puree to remove seeds.  I did not bother.  Add the banana and process until smooth.  Transfer to a bowl and add the yoghurt, and casein powder.  If you are using sweetener, add it now. Whisk together until smooth and thick.

Process in an ice cream machine until ready or do it the old-fashioned way and freeze for 30 – 60 minutes.  Whisk or blend the mixture to distribute the ice crystals evenly and return to the freezer.  Repeat one or two more times until ready.

If making popsicles, add some of the strawberry banana frocho to each popsicle mold.  Top up with the mango vanilla frocho.  Make sure there are no air pockets and tap the molds lightly on a bench.  Place the stick base into the frocho, seal and freeze for six to eight hours until ready to serve.     I used my cute little Chobani popsicle molds 🙂

If making a molded frozen yoghurt dessert, line a large mold with cling film.   Layer the different flavoured frozen yoghurt in the mold or, swirl them in patterns, as you wish.  Cover with cling film and freeze for six to eight hours until ready to serve.

Decorate with fresh fruit to serve.

Tip: to achieve clean slices, dip a knife in hot water before carefully slicing into the frozen yoghurt.

Macronutrient Profile
I have provided macros based on the recipe, as specified above.  Note that Chobani yoghurt generally has about twice as much protein as most Greek yoghurt.

Each slice is about 120 grams for 12 servings.  Each small Chobani popsicle is about 72 grams.

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12 Comments

Filed under All Recipe Posts, Fruit, Protein, Protein Desserts, Special Diet

12 responses to “Fruity ProFroCho Pops

  1. Reblogged this on Gal About Town and commented:
    Noms!

  2. Mala

    Hi, great recipes! I’m just wondering though: Doesn’t freezing denature the protein anyway though? Also, do you use casein for a particular reason? Could whey concentrate be used instead?

    • Hi Mala, thank you, it’s so kind of you to say that!
      With regard to denaturing, freezing won’t destroy the protein. There are a lot of myths around about denaturing protein and most of them have been debunked in recent years. It’s perfectly OK to cook and bake with protein powders as well as use them in frozen desserts. Which is great news 🙂
      I use casein for frozen yoghurts and protein ice-cream as it acts really well as a binding agent and lends a nice creamy texture. In my own experience, I don’t believe that whey will contribute to the texture as well as casein. If you use WPC, it will usually be 80% whey and 20% casein so might be OK. However, I still prefer casein for this sort of recipe. I cannot vouch for the results if you use whey.

  3. Those look COOL – though, it definitely isn’t anything like summer here 😀

    • No, I imagine it really isn’t 😦
      But hey, it really hasn’t been here either until the last week or so .. spring took its sweet time! Froyo and ice cream is still good in the cooler months though, or is that just me??

  4. James Graham

    These look great! I hope you setup a profrocho stall selling these in Melbs this Summer!! @mala, I can vouch for CCM’s explanation on the safety of freezing protein. I always find it odd that the general public know of the word ‘denature’ but then assume it’s definition. Imagine if we did that with all words….! As a protein biochemist, i freeze protein on a regular basis as it is the best way to store protein for indefinite lengths of time.

    • Thanks James!
      Hmmmm, what a fab idea! Much better than those bogus juice bars, that’s for sure! 😉
      I blame the internet for the whole denaturing of protein mythology … I think there’s still lots of confusing information about it, yeah?
      But yes, freezing is the best way to keep it fresher longest, for sure.
      Go you, fellow scientist 🙂

  5. I always forget that you are living in opposite land. It’s kinda nice – we’re so saturated with all-things-pumpkin-and-spice here, that it’s refreshing to see a summery pop every now and then! Happy summer, friend! Enjoy the sun and warmth…

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