Berry yogurt parfait
- 2 bananas, peeled
- 2kg Greek-style fat-free natural yogurt with honey
- 350g Frozen for Freshness Raspberries partly defrosted
- 200g Frozen for Freshness Blueberries
- 300g Grower's Selection Strawberries, chopped
- 1tbsp chopped hazelnuts
Line a 2lb loaf tin with clingfilm. Blend or mash the bananas until smooth, then fold through the yogurt to combine.
Using a large metal spoon, fold two-thirds of the berries through the yogurt to give a ripple effect. Pour into the loaf tin, cover with clingfilm and freeze for at least 6 hrs until solid.
Defrost the remaining berries and store in the fridge.
To serve, take the parfait out of the freezer, leave to stand for 15-20 mins, then remove from the tin and peel off the clingfilm. Top with the remaining berries, and the hazelnuts.