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This showstopping rainbow frozen yogurt cake is perfect for summer birthdays or a seriously impressive way to end a barbecue. Six colourful layers of blueberry, lime, mango and raspberry frozen yogurt sit on a crunchy biscuit base for a towering fruity dessert that is well worth the effort. See method
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Tip: No ice-cream maker? No problem! Just freeze the different fruit yogurts in spearate containers, stirring several times with a fork during freezing for a smoother texture. Once frozen, but still scoopable, layer in the cake tin, then continue following the method.
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In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
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