Frozen berry yoghurt cake

Place the base of a 20cm springform tin upside-down, so that it is flat and the cake will slide off easily once frozen. Clip on the sides and, using a piece of kitchen paper with a bit of coconut oil on it, lightly grease the insides and base of the tin.

Place a frying pan on a medium to high heat with the sunflower seeds in it. Cook, swirling and shaking the pan every so often, until the seeds turn light golden, about 2-3 minutes.

Tip them out onto a plate and allow to cool. Place the cooled seeds in a blender with the dates, coconut oil and Multifibre.

Blend until almost fine then tip out and press down into the base of the tin, making sure it’s nice and level. Put into the freezer while you make the topping.

Now blend the berries with the lime zest and juice, the F1 Summer Berries Flavoured and the Greek yoghurt until fine.

If using raspberries, push it through a sieve to remove the seeds. Take the tin out of the freezer and pour the yoghurt mixture in, giving it a bang on the work surface to ensure it’s level.

Return it to the freezer and freeze until solid, at least 4 hours.

To serve, cut into slices and serve with some fresh berries on the side and some mint leaves.

For more information on Herbalife, go to https://www.herbalife.co.za/nutrition-tips/recipes.