Frozen berry yoghurt and ice cream cake
Ingredients
400g Streets Blue Ribbon Light Vanilla ice-cream
150g frozen strawberries, thawed
250g frozen raspberries, thawed
260g (1 cup) low-fat or diet vanilla yoghurt
½ cup granulated sugar substitute
225g (1 single rectangular) bought unfilled sponge
2 Tbsp cocoa powder, sifted
60ml (¼ cup) boiling water
Fresh berries, to serve (optional)
Method
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Line an 8cm-deep, 8.5cm x 17.5cm (base measurement) loaf pan with 2 layers of plastic wrap, allowing it to overhang sides. Spoon half the ice-cream into prepared pan and spread out evenly. Put pan in the freezer for 2 hours or until ice-cream is firm.
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Put strawberries, 50g of the raspberries, half the yoghurt and 2 Tbsp of the sugar substitute in a small food processor. Process until smooth. Pour berry mixture over ice-cream. Return to freezer for 2 hours or until just set.
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Spoon remaining ice-cream over berry mixture, then spread out evenly with the back of a spoon. Return to freezer for 2 hours or until firm.
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Put remaining raspberries, remaining yoghurt and 2 Tbsp of the sugar substitute in food processor. Process until smooth. Pour berry mixture over ice-cream, then spread out with the back of a spoon. Return to freezer for 2 hours or until firm.
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Halve sponge through centre to form 2 thin rectangles, trimming one half to fit loaf pan. (Keep remaining half for another use.) Whisk cocoa powder, remaining sugar substitute and boiling water in a shallow dish. Dip each side of sponge in cocoa mixture, allowing it to absorb as much liquid as possible.
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Carefully place sponge in loaf pan. Cover sponge layer with a piece of freezer wrap or plastic wrap to seal. Wrap entire loaf pan with a double layer of plastic wrap to prevent sponge from drying out. Return to the freezer for 6 hours or until set.
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Remove plastic wrap from loaf pan and piece covering sponge. Wipe a warm cloth over base of pan, then lift and remove cake from pan using the inner layers of plastic wrap. Turn out onto a platter and remove plastic wrap.
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Top with fresh berries, if you like. Use a serrated-edged knife to slice cake and serve immediately.
Nutrition Info PER SERVE 707kJ, protein 5.1g, total fat 2.4g (sat. fat 1.4g), carbs 30g, fibre 2.2g, sodium 88mg. Carb exchanges 2. GI estimate medium.
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