Icy berry loaf
This light and refreshing dessert is a guaranteed crowd-pleaser that’s full of goodness. Recipe and image courtesy of Love Fresh Berries, lovefreshberries.co.uk
Prep: 30 mins
plus 8 hours’ freezing time
Serves: 8
Ingredients
- 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 extra sprigs to serve
- extra berries, to serve
Method
Step 1
Line a 900g loaf tin with clingfilm or baking parchment. Place the strawberries in a blender and blend to a pulp. Stir in 75g yoghurt, the orange zest and 25g honey. Pour into the base of the tin. Freeze for 2 hours until almost solid.
Step 2
Blend the blackberries with the vanilla extract until smooth. Sieve the mixture to remove the pips, if liked. Stir in 75g yoghurt and 25g honey. Pour over the strawberry layer and freeze for another 2 hours.
Step 3
Repeat with the raspberries and stir in the yoghurt and honey. Pour the mixture over the blackberries and freeze for a further 2 hours.
Step 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 a final 2 hours.
Step 5
Serve the layered loaf in slices with extra berries and mint sprigs.
