Berry joghurt parfait
berry, dessert, frozen
Greek-style fat-free natural yogurt
Frozen Raspberries partly defrosted
Line a 2lb loaf tin with clingfilm.
Make the strawberry puree
Wash, de-hull and chop the strawberries. Put a few strawberries and raspberries into a small food processor. Give it a quick whizz until you have a nice puree.
Spoon the puree into the bottom of the tin.
Mix the bananas and yoghurt
Peel and mash the bananas in a large bowl. Pour the yoghurt into the bananas and give it a good mix.
Add the fruit
Add two thirds of the strawberries, blueberries, and raspberries to the yoghurt. You don’t need to be too accurate, just make sure you keep some back to sprinkle on top at the end.
Gently mix everything together. If you do it very carefully with a metal spoon you will get a nice ripple effect.
Pop the remaining fruit into the fridge.
Freeze the berry yoghurt parfait
Pour or spoon everything into your tin and cover with clingfilm.
Pop in the freezer for 6 hours + to set.
To serve, take the parfait out of the freezer and leave to stand for 10-15 minutes. Remove from the tin and peel off the clingfilm. Sprinkle over the remaining fruit, serve and enjoy!