25 Aug Strawberries and Cream Frozen Yoghurt Cake

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I don’t know about you, but I am so ready for summer! I might be getting a bit ahead of myself but in preparation for warmer, sunny days I made this luscious layered frozen yoghurt dessert.
This striking strawberry and vanilla frozen yoghurt cake is perfect when you’re expecting guests as it can be made well in advance and looks way harder to make than it actually is! Each layer is made with just a few ingredients and simply requires a little patience for the layers to freeze. 
I’ve used two new flavours of Nutriday Full Cream Yoghurt, – fruity strawberry and ultra-creamy vanilla! I eat yoghurt pretty much daily for breakfast, but these indulgent flavours are equally delicious served as a decadent dessert. And as it turns out they taste simply sublime when eaten together – just like strawberries and cream.
If you happen to have an ice cream maker, feel free to churn each of the yoghurt layers for an even creamier result!

Ingredients:

(serves 8)

For the strawberry frozen yoghurt layer:
45ml sugar (3 tbsp)
375ml Nutriday Full Cream Strawberry Yoghurt (1½ cups) 
80ml cream (⅓ cup)

For the blueberry layer:
125ml blueberry jam (½ cup)

For the vanilla frozen yoghurt layer:
375ml Nutriday Full Cream Vanilla Yoghurt (1½ cups) 
80ml cream (⅓ cup)
45ml sugar (3 tbsp)

For the base:
100g strawberry wafer rolls

To decorate:
Fresh strawberries and blueberries

Directions:

• Grease and line a 22cm loaf tin with baking paper or clingfilm and place in the freezer to chill.
• Place the Nutriday Full Cream Strawberry Yoghurt, cream and sugar into a bowl and whisk with an electric or stand mixer until thick and smooth, about 3 minutes. Spoon into the chilled loaf tin and spread evenly with a spatula. Tap hard on the kitchen counter to remove any air bubbles. Freeze for 30 minutes or until firm.
• Gently spread the blueberry jam over the frozen strawberry yoghurt layer and smooth evenly. Freeze for at least 30 minutes.
• Place the Nutriday Full Cream Vanilla Yoghurt, cream and sugar into a bowl and whisk with an electric or stand mixer until thick and smooth, about 3 minutes. Spoon into the chilled loaf tin and spread the top evenly with a spatula. Tap hard on the kitchen counter to remove any air bubbles. Freeze for 1 hour.
• Arrange the strawberry wafer rolls on top of the vanilla frozen yoghurt layer, cutting them as necessary so that the whole surface is covered. Press down gently so that they stick the yoghurt layer. Freeze for at least 4 hours or preferably overnight.
• When ready to serve, dip the loaf tin into a basin of warm water for 10 seconds. Invert onto a serving platter and peel off the baking paper or clingfilm (you may need to dip it again if it doesn’t pop out easily).
• Decorate the top with fresh strawberries and blueberries, then cut into slices and serve immediately!
• Can be frozen for 2-3 weeks.