Recipes

Icy Berry Loaf

Easy to make, this layered yogurt frozen dessert makes a great cooler on a hot day.

V, make it vegan using plant based yogurt and vegan maple syrup instead of honey

Serves 8 Prep time 30 minutes plus freezing

200g strawberries, hulled

300g low fat Greek yogurt

1/2 tsp grated orange zest

100g runny honey

200g blackberries

1/2 tsp vanilla extract

200g raspberries

200g blueberries

5 mint leaves, plus sprigs to serve

Extra berries to serve

1. Line an 900g loaf tin with cling film or baking parchment.  Place the strawberries in a blender, food processor or use a hand held stick blender and blend to a pulp.  If you don’t have either then mash to a rough paste.  Stir in 75g yogurt, the orange zest, 25g honey and pour into the base of the tin.  Freeze for 2 hours until almost solid.
2. Blend the blackberries with the vanilla extract until smooth.  If you like you can sieve this mixture to remove the pips.  Stir in 75g yogurt and 25g honey pour over the strawberry layer and freeze for 2 hours.
3. Repeat with the raspberries, sieve to remove pips if you like, stir in the yogurt and honey. Pour it over the blackberries and freeze for 2 hours.
4. For the final layer blend the blueberries with the mint, stir in the yogurt and honey and pour over the raspberry layer.  Freeze for 2 hours.  Serve the layered loaf in slices with extra berries and mint sprigs.

Tip

Remove from the freezer 5 minutes before serving to make slicing easier.  If you’re not eating the whole thing straightaway store slices individually wrapped in cling film so that you can easily eat one portion at a time.

You can use golden syrup instead of honey and any type of yogurt will work, though fat free and flavoured yogurts are usually sweetened so taste before adding too much honey.