ICY BERRY LOAF

EASY to make, this layered yoghurt frozen dessert makes a great cooler on a hot day.

INGREDIENTS

Serves 8

Prep time: 30 minutes plus freezing. You can make it vegan by using plant-based yoghurt and vegan maple syrup instead of honey

200g strawberries, 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 mint leaves, plus sprigs to serve Extra berries to serve

METHOD

1. Line a 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 yoghurt, 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.

Sieve to remove pips if you prefer. Stir in 75g yoghurt 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 yoghurt 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 yoghurt and honey and pour over the raspberry layer. Freeze for two 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.