Rainbow Fruit Salad With Frozen Yogurt - cooking recipe

Ingredients

200 g whipped cream
6 tbsp icing sugar
400 g plain yoghurt
3 tbsp lemon juice
75 g blackberries, halved
75 g blueberries
125 g raspberries, halved
125 g strawberries, quartered
100 g apricot, cubed
1 None kiwi, peeled and cubed
150 g melon, cubed
4 tsp orange juice
1 tbsp brown sugar

Preparation

To make the frozen yogurt, in a large bowl beat the cream with 2 tbsp of powdered sugar until stiff. In a separate bowl mix the remaining powdered sugar with the yogurt and 1 tbsp lemon juice, then fold in the beaten cream. Place the bowl in the freezer for 3 hours making sure that it is stirred regularly for the first 1 1/2 hours.
To serve, layer the blackberries, blueberries, raspberries, strawberries, apricots, kiwi and melon, in 4 x 8 oz glasses. Sprinkle the berry layers with lemon juice and the apricot, kiwi, and melon and layers with orange juice. Every second layer add a layer of frozen yogurt. Top with frozen yogurt and sprinkle with brown sugar. Serve immediately.