Greek frozen yogurt cake
Prep Time
Price Per Serving
Cooking Mode
2 x 1-L containers Balance Honey Almond Greek Yogourt with Probiotics
500 mL (2 cup) cup fraise
125 mL (½ cup) cup slivered, unsalted almonds, toasted
30 mL (2 tbsp.) tbsp. lemon zest
30 mL (2 tbsp.) tbsp. liquid honey
2 x 1-L containers Balance Honey Almond Greek Yogourt with Probiotics
500 mL (2 cup) cup fraise
125 mL (½ cup) cup slivered, unsalted almonds, toasted
30 mL (2 tbsp.) tbsp. lemon zest
30 mL (2 tbsp.) tbsp. liquid honey
Directions
1Set frozen yogurt at room temperature until slightly softened, about 8 to 10 minutes.
2Meanwhile, line a 20 cm x 10 cm (8 in. × 4 in.) loaf pan with plastic wrap, making sure it's long enough for the edges to overlap. Set aside.
3Combine 250 mL (1 cup) blueberries with 60 mL (¼ cup) toasted almonds and 15 mL (1 tbsp.) lemon zest in a small bowl.
4Spread half of the frozen yogourt in the bottom of pan. Top evenly with blueberry mixture and cover with remaining frozen yogourt, pressing and spreading to evenly fill pan. Cover with plastic wrap and freeze overnight.
5Lift cake out of pan by lifting up plastic wrap. Turn onto a serving plate and garnish with remaining blueberries, almonds, lemon zest, and a drizzle of honey.
Tips
1
Chef's secret: Use leftover frozen yogurt to make milkshakes or sundaes.
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