Icy berry loaf

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

1Line 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.

2Stir in 75g yogurt, the orange zest, 25g honey and pour into the base of the tin. Freeze for 2 hours until almost solid.

3Blend 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.

4Repeat 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.

5For 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.