Lemon-Blueberry Frozen Yogurt Shortcake
- Prep time:15 min
- Total time:1 hr 50 min
- Ingredients:5
- Servings:9
Updated
Lemon-Blueberry Frozen Yogurt Shortcake
- Prep time:15 min
- Total time:1 hr 50 min
- Ingredients:5
- Servings:9
- Calories per serving:
This summer, try a make-ahead twist on shortcakes. These frozen yogurt-topped cookie bars taste like the real deal.
Lemon-Blueberry Frozen Yogurt Shortcake
- Prep time:15 min
- Total time:1 hr 50 min
- Ingredients:5
- Servings:9
Ingredient
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 1/4 cup lemon curd (from 10-oz jar)
- 1 container (1 pint) Yoplait® Original 99% Fat Free mountain blueberry yogurt
- 1/3 cup fresh blueberries
- Fresh mint sprigs, if desired
Instructions
- Step 1Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
- Step 2Remove dough from wrapper; break up dough into pan. Press in bottom of pan to make 1/2-inch-thick crust.
- Step 3Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.
- Step 4Spread lemon curd evenly over crust.
- Step 5Using 1-oz scoop, top lemon curd with 16 scoops of frozen yogurt. Freeze about 1 hour or until yogurt is set.
- Step 6To serve, top with blueberries and mint. Cut into 3 rows by 3 rows or 4 rows by 4 rows.
Recipe Tips
- You can use any size pan that you like—an 8-inch square pan for small servings or a 13x9-inch pan for a larger crowd. The size is up to you. If you use the larger pan, press the same amount of dough in the pan, increase the lemon curd to 1/2 cup, the frozen yogurt to 1 1/2 containers and the blueberries to about 2/3 cup.
- If you don't want to use the scoop method, let the frozen yogurt thaw for a few minutes and spoon onto the top of the crust, smoothing to create a flat surface.
Nutrition Facts
Nutrition facts are not available for this recipe
