Caramel fro-yo

Instructions

1. Put the yogurt, sugar and vanilla into a bowl and whisk, using a hand-held electric whisk, until the sugar is dissolved. Chill in the fridge for 1 hour.
2. Meanwhile, make the caramel sauce. Put the sugar in a small, heavy-based pan and heat over a medium heat until the sugar is completely melted and turns an amber colour. Reduce the heat to low, stir in the low-fat spread and let the mixture boil for 1-2 minutes, until melted and combined. Add the cream alternative and bubble for 1 minute, then remove from the heat and set aside to cool.
3. Put the chilled yogurt mixture into the bowl of an ice cream maker (see Cook’s tip) and churn for 30 minutes, or to manufacturer’s instructions, until the mixture reaches a soft-serve consistency. Transfer half the mixture to a freezer-safe container, drizzle over half the caramel sauce, then use a knife to create a swirl. Repeat with the remaining frozen yogurt and caramel. Cover and return to the freezer.
4. To serve remove from the freezer 30 minutes before you plan to serve, to allow the frozen yogurt to reach a scooping consistency. Serve 80g per person.