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Line a 7 inch cake tin with cling film.
Blend each kind of fruit with 4 tablespoons of yogurt until completely smooth. Pour the first layer into the cake tin then allow to set in the freezer for at least 30 minutes before adding the next layer. Repeat until all layers are frozen.
Allow the cake to sit at room temperature for about 10-15 minutes for attempting to cut it. Heating the knife slightly before cutting will also make it easier.