Rainbow Fruit Salad With Frozen Yogurt

• 3 1/3 cups whipped cream
• 6 tablespoons icing sugar
• 2 1/16 cups yoghurt plain
• 3 tablespoons lemon juice
• 7 1/16 tablespoons blackberries halved
• 7 1/16 tablespoons blueberries
• 3/4 cup raspberries halved
• 11/16 cup strawberries quartered
• 5/8 cup apricot cubed
• 1 kiwi peeled and cubed
• 5/8 cup melon cubed
• 4 teaspoons orange juice
• 1 tablespoon brown sugar

1. To make the frozen yogurt, in a large bowl beat the cream with 2 tbsp of powdered sugar until stiff. In a separate bowl mix the remaining powdered sugar with the yogurt and 1 tbsp lemon juice, then fold in the beaten cream. Place the bowl in the freezer for 3 hours making sure that it is stirred regularly for the first 1 1/2 hours.
2. To serve, layer the blackberries, blueberries, raspberries, strawberries, apricots, kiwi and melon, in 4 x 8 oz glasses. Sprinkle the berry layers with lemon juice and the apricot, kiwi, and melon and layers with orange juice. Every second layer add a layer of frozen yogurt. Top with frozen yogurt and sprinkle with brown sugar. Serve immediately.

whipped cream, icing sugar, yoghurt plain, lemon juice, blackberries halved, blueberries, strawberries, apricot cubed, orange juice, brown sugar

Taken from www.yummly.com/recipe/Rainbow-Fruit-Salad-with-Frozen-Yogurt-1410662 (may not work)