Triple Berry Frozen Yogurt Layer Cake


Triple Berry Frozen Yogurt Layer Cake
Triple Berry Frozen Yogurt Layer Cake

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.

Triple Berry Frozen Yogurt Layer Cake

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.

Dark Chocolate Heart and Flower Scribbles

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.



Buttermilk Oatmeal Muffins with Blueberries and Lemon

Buttermilk Oatmeal Muffins with Blueberries and Lemon

One of my favourite childhood summer memories is foraging for blueberries in the Whiteshell area of Manitoba.  We would go almost every weekend to be sure to get enough blueberries to last our family of 8 for the winter.  That required a lot of blueberries!  On a recent trip to Manitoba, it was high on my list to experience this again with my own family.

What a great day!  Starting from Winnipeg and heading east on the Trans Canada Highway, we watched the prairie grain fields slowly change to rocky and evergreen terrain as we began to see the start of the Canadian Shield.  We reached the Whiteshell in a quick 1 1/2 hour on the road and then meandered through the lakes to a terrific hike at McGillvray Falls.  Although we did the short loop it took us 3 hours.  We stopped often to enjoy the picturesque views, climb up immense rocks,  and to pick wild blueberries which lined the trails and carpeted the forest floor throughout the area.  We quickly filled our containers and our tummies with these delicious sweet tangy blueberries. To complete the day we stopped at Falcon Beach to swim, enjoy the golden sand beach and a little of cottage life.

Having become accustomed to the taste of the cultivated larger blueberries that are grown in BC, what a treat to have these again.  They are delicious fresh, easy to freeze and wonderful in so many recipes.  One of my favourite blueberry recipes are these moist bright and lemony muffins. Low in sugar, low in fat, a good source of fiber from the oats and the blueberries these muffins make a terrific make ahead breakfast or snack.  They also freeze well and are a perfect make ahead muffin to have on hand for busy days.

Buttermilk Oatmeal Muffins with Blackberries and Lemon
Buttermilk Oatmeal Muffins with Blackberries and Lemon

This recipe is easily adaptable to other fruit.  Simple substitute other fruit for the blueberries.  Raspberries, blackberries, chopped peaches, nectarines,  and plums all work well.

Buttermilk Oatmeal Muffins with Blueberries and Lemon

Makes 12

1 cup Buttermilk

1 cup Oats*

1 egg

1/4 cup oil

2 tablespoons fresh lemon juice

zest of 1 lemon

1 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup sugar

1 cup blueberries (fresh or frozen)

*I usually use Old Fashioned Large Flake Oats.  If you are short on time substitute quick oats and you can shorten or omit the soaking time.


Line a 12 muffin tin with paper liners and heat oven to 350 degrees.

In a medium size mixing bowl mix oats and buttermilk and set aside to soak for 1 hour. To oat mixture, add egg, oil, lemon zest and lemon juice and sugar.  Mix well. In a separate small bowl sift flour, baking soda, baking powder and salt. Add flour mixture to wet ingredients and stir until just combined.  Fold in blueberries. Fill muffin tin to 3/4 full and bake 20-25 minutes or until done.