Easy to make, this layered frozen yoghurt dessert makes a great cooler on a hot day. For a vegan option, use plant-based yoghurt and vegan maple syrup instead of honey.
SUMMER BERRY SLICE
Serves 8
Preparation time 30 minutes, plus freezing
INGREDIENTS
- 200g strawberries, rinsed and hulled
- 300g low-fat Greek yoghurt
- ½ tsp grated orange zest
- 100g runny honey
- 200g blackberries
- ½ tsp vanilla extract
- 200g raspberries
- 200g blueberries
- 5 fresh mint leaves, plus extra sprigs to serve
- Extra mixed berries to serve
- Line a 900g loaf tin with clingfilm.
- Place the strawberries in a blender or food processor or use a hand-held stick blender to blend to a pulp. If you don’t have either, then mash to a rough paste. Stir in 75g yoghurt, the orange zest, 25g honey and pour into the base of the prepared loaf tin. Freeze for 2 hours, until almost solid.
- Blend the blackberries with the vanilla extract until smooth. If you like you can sieve this mixture to remove the pips. Stir in 75g yoghurt and 25g honey, then pour over the strawberry layer and freeze for 2 hours.
- Repeat with the raspberries, sieve to remove pips if preferred and stir in the yoghurt and honey. Pour it over the blackberries and freeze for 2 hours.
- For the final layer, blend the blueberries with the mint, stir in the remaining yoghurt and honey and pour over the raspberry layer. Freeze for 2 hours.
- Remove from the freezer 5 minutes before serving to make slicing easier. Serve in slices with extra berries and mint sprigs.
For more recipes featuring seasonal fresh berries, visit www.lovefreshberries.co.uk
