This summer dessert is tasty, easy-to-make and best of all, it’s totally guilt-free (almost). Find out how to make The Detox Kitchen‘s frozen yoghurt and strawberry cake below. It’s perfect for garden parties, celebrating Wimbledon and coping with a heatwave
Frozen yoghurt & strawberry cake
The Strawberry is called ‘the queen of fruits” in Asian countries because it’s packed with health benefits. Compared to fruits like apples, oranges or bananas, strawberries have the highest amount of nutrients.These juicy heart-shaped delights have much more to offer beyond sweetness and flavour. Here's a delicious recipe to try this summer
Ingredients
150g hazelnuts100g sunflower seeds
120g dates
2tbsp rapeseed oil
Pinch of salt
Toast all the nuts and seeds and place them in a blender together with the dates, rapeseed oil and salt and blitz until everything is combined. Spread the mixture in a 20cm cake tin, with a removable base. Place in the freezer to chill whilst you make the topping.
Place the strawberries and honey in the blender and blend to a puree. Add in the soya yoghurt and coconut yoghurt and blitz until smooth. Tip this over the base and leave to set in the freezer overnight or for at least 4 hours. Remove from the freezer and top with strawberries. Serve immediately.
Place the strawberries and honey in the blender and blend to a puree. Add in the soya yoghurt and coconut yoghurt and blitz until smooth. Tip this over the base and leave to set in the freezer overnight or for at least 4 hours. Remove from the freezer and top with strawberries. Serve immediately.
The Detox Kitchen Bible by Lily Simpson & Rob Hobson, available now, £25.00.
MORE SUMMER RECIPES:
GREEN ISRAELI COUSCOUS WITH RADDICHIO & PISTACHIO
GUY AWFORD’S LEMON SOLE WITH SAMPHIRE
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