Rainbow Fruit Salad With Frozen Yogurt - cooking recipe

Ingredients

200 g whipping cream
6 tbsp icing sugar
400 g plain yoghurt
4 tbsp lemon juice
150 g blackberries
150 g blueberries
220 g raspberries
250 g strawberries, halved
300 g apricot, cubed
2 None kiwi, peeled and cubed
300 g melon, cubed
4 tbsp 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 bow, 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.
Layer the blackberries, blueberries, raspberries, strawberries, apricots, kiwi and melon in a large bowl. Sprinkle the berry layers with lemon juice and the kiwi, melon and apricot layers with orange juice. Every third layer add a layer of frozen yogurt. Top with frozen yogurt and sprinkle with brown sugar. Serve immediately.