
Layers of fruit yoghurt make a colourful, delicious frozen rainbow cake.
Serves
12
Prep
15 minutes
Cook
4-5 hours
Nutritional Information:
Each 104g serving contains (excludes serving suggestion)
- KCal
- 56
- Carbs
- 9.5g
- Fibre
- 2.1g
- Protein
- 2.6g
- Fat
-
0.3g
(Low)
- Saturates
-
0.1g
(Low)
- Sugars
-
9.1g
(Medium)
- Salt
-
0.07g
(Low)
- Fruit/Veg Portion
- 0
Ingredients
Ingredients
- 250g frozen mixed berries
- 450g virtually fat-free natural yoghurt
- 2 tbsp granulated sweetener
- 250g mango flesh chopped (1 large fresh ripe mango, peeled and stoned - or use frozen)
- 300g kiwi fruit flesh (about 3-4), peeled
Method
Method
Recipe tips
- Try using different fruits with colours that contrast.
- If you blend frozen fruit into the yogurt, it will freeze more quickly than fresh fruit.
- To make things easier, cut the yogurt cake with a serrated knife. Dip the knife into hot water, then dry before slicing.
- Use soya alternative in place of yogurt for a vegan option.
- Freezing instructions: Keep frozen. Will last 3 months in the freezer.