Three Layer Frozen Yogurt Cake with Berries

Ingredients:
For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Yogurt Layers:

2 cups plain Greek yogurt
2 cups mixed berries (strawberries, blueberries, raspberries), fresh or frozen
½ cup honey or maple syrup, divided
1 tsp vanilla extract
Food coloring (optional, for vibrant layers)
For the Berry Compote:

1 cup mixed berries (strawberries, blueberries, raspberries), fresh or frozen
2 tbsp honey or maple syrup
1 tsp lemon juice
For Decoration:

Fresh berries
Mint leaves (optional)
Instructions:
1. Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs and sugar.
Add the melted butter and mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Freeze the crust for at least 15 minutes to set.
2. Make the Yogurt Layers:

Divide the Greek yogurt into three equal parts (about 2/3 cup each) in separate bowls.
In the first bowl, add 1/3 of the honey or maple syrup and 1/3 of the vanilla extract, mix well. This will be the base layer.
For the second bowl, blend 1/3 of the yogurt with 1/2 cup of mixed berries and another 1/3 of the honey or maple syrup. Blend until smooth. Add food coloring if desired.
For the third bowl, blend the remaining yogurt with the rest of the berries and honey or maple syrup. Blend until smooth. Add food coloring if desired.
3. Assemble the Cake:

Pour the plain yogurt mixture over the prepared crust and spread evenly. Freeze for 30 minutes or until firm.
Once the first layer is set, pour the second berry yogurt mixture over it and spread evenly. Freeze for another 30 minutes or until firm.
Finally, pour the third berry yogurt mixture over the second layer and spread evenly. Freeze for at least 2 hours or until completely firm.
4. Prepare the Berry Compote:

In a small saucepan, combine the mixed berries, honey or maple syrup, and lemon juice.
Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens (about 10 minutes).
Let the compote cool completely.
5. Serve the Cake:

Before serving, remove the cake from the springform pan and transfer it to a serving platter.
Pour the cooled berry compote over the top of the cake.
Decorate with fresh berries and mint leaves if desired.
Slice and serve immediately. Enjoy your refreshing three-layer frozen yogurt cake with berries!

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