It is so exciting to make this cake, but hard to wait until it is finally set and ready to unveil. I was anxious to see all the layers. It is so pretty! I love this mix of pinks and purples with bright red strawberry sauce, and just a little dark chocolate. Perfect for Valentine’s Day.
The key to creating clean layers is to freeze each layer well before pouring the next so that the colours don’t blend together. I added some fresh raspberries and did a fun swirl pattern on the top layer by spooning drops of the strawberry sauce and using a toothpick to swirl them about. It only takes a few ingredients to make this healthy dessert: berries, yogurt, a little honey, dark chocolate and fruit spread.
Fruit spreads add sweetness and intensifies the fruit flavour and colour. They are made without pectin. Some brands are made without added sugar, and are a healthier choice than jam or jelly. Fruit spreads tend to be chunkier in texture and have a more spreadable consistency. Check the ingredient list and look for one that contains only fruit.
To add an extra special touch to decorate the plates we made some chocolate hearts and flowers. Melt pure dark chocolate, pour into a parchment cone, snip the end and draw your shapes onto a parchment paper covered cookie sheet. Pop them into the freezer and they will be firm in only a couple of minutes. I saved this part for an after school activity because I know the kids love it.
Triple Berry Frozen Yogurt Layer Cake
Raspberry Layer
1 cup frozen raspberries
2 tablespoons Raspberry Spread (All Fruit)
1 cup Greek yogurt, plain, unsweetened
Blueberry Layer
1 cup frozen blueberries
2 tablespoons Blueberry Spread (All Fruit)
1 cup Greek yogurt, plain, unsweetened
Strawberry Layer
1/2 cup frozen strawberries
1 cup Greek Yogurt, plain, unsweetened
Strawberry Sauce
2 cups frozen strawberries
3/4 cups water
1 tablespoon honey (optional, depending on how sweet your strawberries are).
Directions: In a medium saucepan combine frozen fruit and water and cook covered on low until strawberries are soft and mushy. Remove from heat and purée with an immersion blender until smooth. Return to heat and cook down until desired consistency. Add 1 tablespoon honey (or more or less) depending on the sweetness of the berries and your preference) and let cool. Prepare loaf pan by lining completely with parchment paper. In food processor or blender, process frozen berries, Greek yogurt and fruit spread. Pour info prepared pan and freeze for at least 30 minutes. Rinse out food processor and repeat with other berries and preserves, freezing in between layers for at least 30 minutes. After the final layer, freeze until solid, about 4 hours. Because I was adding in the strawberry swirl to the top layer I did not add as much fruit to the top layer and also did not add any of the fruit preserves.
To serve, remove from freezer and let sit out for approx 10 minutes before slicing. Drizzle with strawberry sauce and decorate with chocolate hearts or flowers.
