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Frozen-Yoghurt Cake with Poached Strawberries

Pick up a punnet of strawberries this weekend and whip up this delicious and simple summer dessert. Just mix and freeze - it’s that easy!

Frozen-Yoghurt Cake with Poached Strawberries

Serves 8

Poached Strawberries

500g strawberries, hulled and halved

1 cup caster sugar

1 vanilla bean, split and scraped

250ml dessert wine

Cake

1.5 litres vanilla ice-cream, softened

1.5kg Greek-style yoghurt, or for a healthy option, use Symbio Probalance probiotic yoghurt

300ml pouring cream

300g pistachio nougat, thinly sliced

1 To make poached strawberries, place strawberries, sugar, vanilla seeds, and wine in a medium saucepan over medium heat. Stir until sugar dissolves and simmer for 8 minutes, or until strawberries are tender and syrup thickens. Refrigerate until ready to use.

2 To make cake, place ice-cream into the bowl of an electric mixer and beat for 2-3 minutes, or until smooth. Add yoghurt and beat until combined. In a small bowl, whisk cream to soft peaks and fold into yoghurt mixture.

3 Line a 12-cup-capacity loaf tin with baking paper and spoon in half the yoghurt mixture.

4 Trim nougat slices to fit in one layer over yoghurt and top with remaining mixture and nougat.

5 Cover with cling wrap and refrigerate overnight. Turn the cake out onto a serving plate and top with poached strawberries. Serve immediately.

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3 Comments on Frozen-Yoghurt Cake with Poached Strawberries


  • sandy
    December 7, 2013 3:13 pm

    recipe sounds fabulous!

  • johanna
    February 8, 2015 1:47 pm

    Must try it with dairy free ice-cream and yoghurt.

  • Margaret
    February 8, 2015 4:21 pm

    This sounds like a winner and so easy! Thanks Mindfood!

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