Serves 8 – 10
Mango and Raspberry Frozen Yoghurt Cake
This mango and raspberry frozen yoghurt cake is a brilliant dessert to share with family & friends this summer (big thumbs up from Willow!). It uses the new Mango, Carrot and Banana yoghurt from Danone Yoghurt, which contains no added sugar (only naturally occurring sugars) and totally recognisable ingredients. It’s now available in most big retailers.
For the base:
- 80g rolled oats
- 40g ground almonds
- 20g coconut flakes
- 2 tbsp honey
- 2 tbsp coconut oil, melted
For the yoghurt layer:
- 450g pot Danone Simply Fruit and Veg Mango, Carrot and Banana yoghurt
- 1 tsp vanilla paste or extract
- 75g frozen raspberries, roughly crushed
For the mango layer:
- 150g frozen mango, partially defrosted
- Handful of fresh berries to decorate – optional
- Serve with seasonal berries, if you like
Blitz all of the base ingredients together in a food processor until it starts to come together into clumps. Tip into the prepared tin and press down firmly into an even layer.
Scoop the yoghurt out of the pot, leaving the fruit and veg layer at the bottom, and mix with the crushed raspberries. Spread the yoghurt out in an even layer over the base. Spoon 2 tablespoons of the fruit and veg layer in blobs over the yoghurt and use the tip of a knife to swirl it through. Freeze for 2 hours.
Meanwhile, tip the mango into a food processor with the remaining fruit and veg layer from the yoghurt and blend until smooth (don’t worry if you get a bit of yoghurt in there too). Once the yoghurt layer has frozen, tip over the mango puree, smooth out the top and return to the freezer for at least 2 hours, ideally overnight.
Remove from the freezer 10-15 minutes before you are ready to serve to defrost slightly. Carefully remove from the tin and decorate the top with extra berries, if you like.
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