Yogurt and Berry Terrine

Best Health magazine, Summer 2015; Photo by Jodi Pudge

 

Yogurt and Berry Terrine
Print Recipe
Yogurt and Berry Terrine
Print Recipe
Servings
8-10Servings
Servings
8-10Servings
Ingredients
Servings: Servings
Units:
Ingredients
Servings: Servings
Units:
Instructions
  1. Line a 9- x 5-inch (2 L) loaf pan with plastic wrap, leaving a 3-inch (8 cm) overhang. Arrange half of the strawberry slices in a snug single layer on bottom of pan to cover. Top with half of the strawberry frozen yogurt, spreading to smooth top. Sprinkle evenly with half each of the raspberries and pistachios; freeze until firm, at least 1 hour.
  2. Top with layer of vanilla frozen yogurt, spreading to smooth top. Sprinkle evenly with remaining raspberries and pistachios; freeze until firm, at least 1 hour.
  3. Top with remaining strawberry frozen yogurt, spreading to smooth top. Top with enough remaining strawberry slices to cover surface in snug single layer; cover with plastic wrap and freeze until firm enough to slice, about 2 hours.
  4. To serve, turn terrine out onto serving plate, using edges of plastic wrap as 'handles;' remove plastic wrap. (If it doesn't release right away, let stand at room temperature just until it does, 2 or 3 minutes.) Using a large knife and running the blade under hot water between slices, slice into 1-inch (2.5 cm) slices. Garnish with mint leaves and additional berries, if desired.
Recipe Notes

Per serving (each of 10): 204 calories, 10 g protein, 5 g fat (2 g saturated fat), 29 g carbohydrates, 3 g fibre, 18 mg cholesterol, 66 mg sodium