Summer citrus ice cream cake

I'll admit that this one didn't turn out as I imagined it would look. I envisaged 3 perfect layers in a rainbow effect but ended up with two great chunks of colour and a melted pink layer on top. Despite its unique appearance, this was a successful experiment and invention of a summer dessert. I won't give you actual quantities (basically because I didn't measure anything!) because it doesn't really matter how you do it.

The first step is to line the tin with glad wrap with enough hanging over the edges to be able to enclose the ice cream when it's in there. You don't have to use a cake tin for this. Anything of any shape will do as long as it can handle the freezer. You could even do individual serving-sized containers. Use your imagination.

In a large bowl, beat low-fat vanilla icecream until it's smooth. You can use any flavours you like with this, it's very versatile.

Then, add about the same amount of low fat yoghurt. I used vanilla again for mine as I added the flavour in the layers.

Add some chopped up meringue to the mixture. You can buy these ready made at the grocery store or make them yourself. I made a batch a little while ago when I had some leftover egg whites. They keep really well in a sealed container.

Now it's time for the flavour. It's up to you what you do here. Keep it all the same or mix it up like I did. My layers were lime zest and lime juice, lemon zest and lemon juice and some chopped up strawberries. I added a few drops of food colouring as well. That's when I still had visions of a perfect rainbow not a rainbow Paddlepop. I think next time I might try some chocolate and nuts. Mmm

Spoon the mixture into the container and wrap the glad wrap over the top. Freeze the mixture until solid. This can be served on a platter and cut into slices or scooped out of the container. It's a very yummy low-fat summer dessert. Enjoy!