Jamie drizzling honey on top of a fig tart

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Frozen yoghurt layer cake

Frozen yoghurt layer cake

Bananas & berries

Frozen yoghurt layer cake

15 mins plus freezing

Super easy

serves 12 to 16

About the recipe

Frozen yoghurt cake screams summer, and kids will pounce on this as soon as they see all those bright colours. There’s nothing artificial here, though – it’s the fruit that brings the colour. Use any fruit that you have to hand, everything works.


nutrition per serving

59

Calories


1.4g

Fat


0.8g

Saturates


8.6g

Sugars


NaNg

Salt


2g

Protein


8.9g

Carbs


NaNg

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Sarah Tildesley

Ingredients

250g strawberries

16 tablespoons natural yoghurt

250g bananas

250g raspberries

250g blackberries

seasonal berries

Method

  1. Line a loaf tin with clingfilm.
  2. In a blender or food processor, blitz the strawberries with 4 tablespoons of yoghurt. Pour the fruit mixture into the tin and place in the freezer for at least 15 minutes.
  3. Meanwhile, rinse out the blender or food processor, and blitz the bananas with another 4 tablespoons of yoghurt. Add this layer to the tin and return it to the freezer.
  4. Repeat with the other 2 types of fruit and remaining yoghurt.
  5. The cake is ready as soon as the top layer is hard, but you can keep it in the freezer as long as you like. Slice the cake while still frozen and serve with berries.

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