Barely a recipe, and that’s the point. Spread low-fat yogurt on a tray, scatter berries, freeze, then snap it into shards. A cold, sweet, snackable treat that sits somewhere near ice cream for a fraction of the fat. Keep a stash in the freezer for when you want something sweet.
Makes 1 tray, about 8 pieces. Roughly 1 g fat and 50 kcal a piece.
Phase & care: Plain low-fat yogurt and honey are P1 for me (I use plain low-fat, not Greek, which is P2). For the fruit I stick to seedless blueberries or a few chopped strawberries (P2, small amounts) and skip raspberries and blackberries, which are careful-very-small-amounts items for me because of the seeds.
Prep 10 min · Total 3 h 40 min
Ingredients
- 400g plain low-fat yogurt
- 1-2 tbsp honey (optional, depends on your yogurt)
- 120g berries (seedless blueberries, chopped strawberries)
Method
- Stir the honey into the yogurt if you want it sweeter.
- Line a tray with baking paper. Spread the yogurt about 1cm thick.
- Scatter berries over the top, pressing them in slightly.
- Freeze for 3-4 hours until solid.
- Snap or cut into shards. Keep frozen in a container, eat straight from the freezer.
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Spread it thin and even, about a centimetre. Too thick and it’s hard to bite; too thin and it shatters to dust.
Stepan’s rule: Frozen low-fat yogurt scratches the ice-cream itch for a fraction of the fat. Keep a tray of bark in the freezer and you’ve got a safe answer ready when the craving hits.
I trade low-fat recipes like this one with other patients in the PancreasZen community. Come and swap recipes with people who get it.
Not medical advice. This recipe reflects one patient’s low-fat approach grounded in published guidance. Fat tolerance is individual. Check with your own healthcare team before changing your diet.