Frozen berry yogurt cake
- 200g blueberry yogurt
- 125g frozen blueberries
- 300g orange yogurt
- 125g frozen raspberries
- 350g cherry yogurt
- 150g frozen cherries
Line a large loaf tin with a sheet of clingfilm.
Pour the blueberry yogurt into the tin, smooth over the top and sprinkle with blueberries, reserving a few berries for decoration. Freeze until firm.
Repeat with the orange yogurt and raspberries, then the cherry yogurt and cherries. Freeze until firm.
Turn the yogurt cake out onto a plate, remove the clingfilm and decorate with the remaining berries. Cut into slices to serve.