Greek Frozen Yogourt Cake

14
Easy
Desserts

Characteristics

Kid Approved Under 30 minutes

Nutritional Facts Per Serving

190
Calories
9 g
Protein
30 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 14
  • Amount For Serving % Daily Value
  • Calories 190
  • Lipides 4 g
    • Saturated fat  1.5 g
  • Cholesterol 15 mg
  • Sodium  65 mg
  • Carbs 30 g
    • fiber  2 g
    • Sugar  23 g
  • Protein 9 g

Ingredients

  • 2 tubs (2 L) Honey Almond Greek Frozen Yogourt with Probiotics
  • 2 cups (500 mL) fresh blueberries, divided
  • 1/2 cup (125 mL) toasted sliced natural almonds, divided
  • 2 tbsp (30 mL) lemon zest, divided
  • 2 tbsp (30 mL) honey

Method

  1. Defrost 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.
  2. Combine 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.
  3. Pop 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.

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