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Frozen Yogurt and Berry Terrine is a perfect dessert for those hot summer days. It can be made one week ahead of time before serving. Keep the leftovers in a plastic bag and freeze.
What you will need:
• Fresh strawberries, sliced thinly into rounds
• Strawberry frozen yogurt, softened
• Fresh blueberries
• Shelled raw pistachios
• Vanilla (or other flavour) frozen yogurt, softened
• Fresh mint leaves or parsley (optional)
The measurements are really up to you. It will depend on your pan. You can also add as much fruit as you desire and switch pistachios with pecans or other nuts.
Line a loaf pan with plastic wrap, leaving a 3 inch overhang. Arrange the strawberry slices in a snug single layer on bottom of pan to cover.
Top with the strawberry frozen yogurt, spreading to smooth top. Sprinkle evenly with blueberries and pistachios. Freeze until firm, at least 1 hour.
Now top with the vanilla frozen yogurt or chocolate if you’re feeling naughty. Make sure the top is smooth and place the rest of strawberry slices with blueberries and pistachios.
Cover with plastic wrap and freeze until firm enough to slice, about 2 hours.
To serve, turn terrine out onto serving plate, using edges of plastic wrap, then remove the plastic wrap. If it doesn’t release right away, let stand at room temperature just until it does. When cutting, run the knife under hot water between slices. Garnish with mint leaves/parsley and additional berries if desired.