- Iced Berry Loaf.png (252.49 KiB) Viewed 509 times
Preparation time: 30 minutes
Freezing time: 8 hours
Cooking time: none
Serves: 8
No nutritional information available.
Ingredients:
- 200g (7oz) strawberries, hulled
- 300g (10½oz) low-fat Greek yogurt
- ½ tsp grated orange zest
- 100g (4oz) runny honey
- 200g (7oz) blackberries
- ½ tsp vanilla extract
- 200g (7oz) raspberries
- 200g (7oz) blueberries
- 5 mint leaves, plus sprigs to serve
- Extra berries to serve
Method
1. Line a 900g loaf tin with clingfilm or baking parchment.
2. Place the strawberries in a blender, food processor or use a hand held stick blender and blend to a pulp. If you do not have either, then mash them to a rough paste.
3. Stir in 75g yogurt, the orange zest, 25g honey and pour into the base of the tin. Freeze for 2 hours until almost solid.
4. Blend the blackberries with the vanilla extract until smooth. 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.
5. 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.
6. 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.
7. Serve the layered loaf in slices with extra berries and mint sprigs. To make the slicing the loaf easier, remove from freezer 5 minutes before serving.
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