Lemon-Blueberry Frozen Yogurt Shortcake
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This summer, try a make-ahead twist on shortcakes. These frozen yogurt-topped cookie bars taste like the real deal.
Ingredients
1 roll Pillsbury™ refrigerated sugar cookies
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
Heat oven to 350 °F. Spray 8-inch square pan with cooking spray.
Remove dough from wrapper; break up dough into pan. Press in bottom of pan to make 1/2-inch-thick crust.
Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.
Spread lemon curd evenly over crust.
Using 1-oz scoop, top lemon curd with 16 scoops of frozen yogurt. Freeze about 1 hour or until yogurt is set.
To serve, top with blueberries and mint. Cut into 3 rows by 3 rows or 4 rows by 4 rows.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment