8 slices of Stonemill Bakehouse Ancient Spelt, bread crusts removed
12 oz. package of frozen mixed berries
1/3 cup of Cointreau or Berry Juice
2 tablespoons of granulated sugar
2 cups of lemon or vanilla frozen yogurt, softened
Fresh berries for garnish
Featured Bread:
What You'll Need To Do:
Arrange plastic wrap in a 6-inch spring-form pan to cover the bottom and sides.
In a bowl, toss frozen berries with Cointreau and granulated sugar.
Let it sit at room temperature for 1 hour and up to 4 hours until thawed.
Pour berries into a colander or sieve over a large measuring cup.
Top up the liquid with water to make 1 cup (250 mL).
Dip Ancient Spelt bread slices, one at a time, into berry liquid and arrange slices to fit into the bottom of the pan, breaking pieces if necessary.
Top with half of the berries and half of the frozen yogurt.
Repeat layers, smoothing top with a spatula. Put into the freezer until completely frozen, about 4 hours. Remove pan and plastic from torte and arrange on a cake stand. Garnish with fresh berries.
