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Before you jump to Fruit-Packed Yogurt Ice Cream Cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are today being given more publicity than ever before and there are many reasons for doing this. Poor diet is a contributing factor in diseases such as heart disease and high blood pressure which can put a drain on the economy. No matter where you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. A lot of people typically believe that healthy diets demand a great deal of work and will significantly change the way they live and eat. It is possible, however, to make several minor changes that can start to make a good impact on our daily eating habits.
Initially, you should be extremely careful when food shopping that you don’t unthinkingly put things in your cart that you no longer wish to eat. As an example, if you have a bowl of cereal for breakfast, do you ever stop to see what the sugar and salt content is before buying? One heart-healthy substitute that can give you a positive start to your day is oatmeal. You don’t like eating oatmeal on its own, try adding fresh fruits that have other healthy nutrients and as such, one modest change to your diet has been achieved.
All in all, it is easy to start to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to fruit-packed yogurt ice cream cake recipe. You can cook fruit-packed yogurt ice cream cake using 5 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Fruit-Packed Yogurt Ice Cream Cake:
- You need 250 grams Yogurt
- Get 100 ml Heavy cream
- Use 30 grams Sugar
- Use 2 can Canned mixed fruits
- Provide 6 Biscuits
Steps to make Fruit-Packed Yogurt Ice Cream Cake:
- Suspend a sieve over a bowl and line it with paper towels. Place the yogurt on top and leave the water to drain for 30 minutes.
- In another bowl, add the cream and sugar and whip together until stiff peaks form. Add the drained yogurt from Step 1 and mix well.
- Drain the fruit and cut into 1 cm cubes. (pit the cherries and cut in half). Lightly fold the fruits into the mixture with a rubber spatula and pour everything into the angel cake tin.
- Break the biscuits into pieces and place them over the top.Wrap with cling film and press down lightly. Put in the freezer to chill and set.
- Once completely set, warm the tin lightly with a warmed dishcloth and flip the ice cream cake out onto a plate. Decorate the middle with the remainder of the fruit.
- When you cut it, you will see that the fruit chunks have sunken into the cake layer.
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