This recipe is from Nadia Lim’s Fresh Start, Feel Good cookbook!
This frozen ice cream/yoghurt cake is incredibly refreshing and summery, and so quick and easy to make (plus you can make it well in advance). It’s a great one to make for a special occasion without wanting to blow out on dessert calories! You could use a mixture of boysenberries and blackberries instead of raspberries and strawberries to get a different berry flavour and colour.
Make this Frozen Berry Ripple Cake with normal yoghurt and cream and honey, or coconut and maple syrup for a vegan version!
