Fruity Frozen Yoghurt Terrine

For the blueberry layer:

• 1l (4 cups) blueberries
• 45ml (3 Tbsp) honey
• 125ml (1/2 cup) double thick plain yoghurt
• 10ml (2 tsp) fresh lemon juice

For the tropical layer:

• 1l (4 cups) mix of paw paw, pineapple and banana, chopped
• 45ml (3 Tbsp) honey
• 125ml (1/2 cup) double thick plain yoghurt
• 10ml (2 tsp) fresh lemon juice

For the strawberry layer:

• 1l (4 cups) strawberries, chopped
• 45ml (3 Tbsp) honey
• 125ml (1/2 cup) double thick plain yoghurt
• 10ml (2 tsp) fresh lemon juice

Method

• Line a 13 x 23cm loaf tin with baking paper and spray with non-stick cooking spray. Place in the freezer until needed.
• Place all ingredients for the blueberry layer into a food processor and process until smooth and creamy. You can freeze your fruit beforehand to speed up the final freezing time. Pour the mixture into the prepared tin and allow to freeze for at least 1 hour 30 minutes.
• Prepare the tropical layer, pour into the tin and allow to freeze again for 1 hour 30 minutes.
• Lastly prepare the strawberry layer and freeze until completely set overnight.
• Decorate with fresh or frozen berries and honey.
• OPTIONAL: Blitz a 250g pack of digestive biscuits to serve as a crunch element with the frozen yoghurt.