Lemon-Blueberry Frozen Yogurt Shortcake
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Heather Thoming
Updated Jul 3, 2014
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
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- Prep Time 15 min
- Total 1 hr 50 min
- Ingredients 5
- Servings 9
Ingredients
- 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
-
Step1Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
-
Step2Remove dough from wrapper; break up dough into pan. Press in bottom of pan to make 1/2-inch-thick crust.
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Step3Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.
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Step4Spread lemon curd evenly over crust.
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Step5Using 1-oz scoop, top lemon curd with 16 scoops of frozen yogurt. Freeze about 1 hour or until yogurt is set.
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Step6To serve, top with blueberries and mint. Cut into 3 rows by 3 rows or 4 rows by 4 rows.
Nutrition
No nutrition information available for this recipe
Tips from the
Pillsbury Kitchens
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