Greek Frozen Yogourt Cake
Prep Time
Serves
Cooking Mode
2 tubs Honey Almond Greek Frozen Yogourt with Probiotics
2 cups fresh blueberries, divided
½ cup toasted sliced natural almonds, divided
2 tbsp lemon zest, divided
2 tbsp honey
2 tubs Honey Almond Greek Frozen Yogourt with Probiotics
2 cups fresh blueberries, divided
½ cup toasted sliced natural almonds, divided
2 tbsp lemon zest, divided
2 tbsp honey
Directions
1Defrost frozen yogourt at room temperature for 8 to 10 min. or until slightly softened. Meanwhile, line an 8 × 4 in. (1.5 L) loaf pan with plastic wrap, making sure edges overlap. Set aside.
2Combine 1 cup (250 mL) blueberries, 1/4 cup (60 mL) almonds and 1 tbsp (15 mL) lemon zest in a small bowl. Spread half of the frozen yogourt evenly in the bottom of pan. Top with blueberry mixture and cover with remaining frozen yogourt, pressing and spreading evenly to fill pan. Cover with plastic wrap and freeze 3 hr or until firm.
3Pop cake out of pan by pulling up on plastic wrap. Place on a platter and serve garnished with remaining blueberries, almonds, zest and a drizzle of honey.
Disclaimer
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Personal Note
Personal Note
