1 250 g container of frozen natural yogurt
1 250 g container of frozen berries yogurt
250 g of fresh currents, blueberries and pomegranate
200 g plain digestive biscuits Gentilini Osvego, smashed into crumbs
100 g butter
Berries for garnish
Melt butter in a medium saucepan and add the smashed biscuits. Mix to combine thoroughly.
Pour biscuits into a spring-form pan which has been lined with baking or waxed paper. Press to form crust.
Place the pan in the freezer for 30 minutes to chill.
Take yogurt out of the freezer and allow to soften for a few minutes. Empty into a large bowl.
Add fruit yogurt, berries and pomegranate. Stir together. Pour yogurt mixture on top of biscuits carefully. Level nicely with a spoon.
Place the pan in the freezer for at least 4 hours.
Remove the spring-form gently and slice the cake into servings. Decorate with additional berries.