Berry Caramel Frozen Yogurt Cake
All family members will love this hot-weather treat. Strawberries and frozen yogurt combine with caramel corn rice cakes to make a great make-ahead dessert.
Ingredients
- 6 caramel corn rice cakes
- 1 container (2 L) frozen vanilla yogurt softened
- 2 cups (500 mL) pureed Ontario Strawberries
- 1 tbsp (15 mL) orange-flavoured liqueur (optional)
- 6 Ontario Strawberries halved
- 3 cups (750 mL) sliced Ontario Strawberries
- 2 tbsp (25 mL) orange-flavoured liqueur (optional)
- 1 tbsp (15 mL) or to taste granulated sugar
Instructions
- Chop rice cakes and set 1 cup (250 mL) aside.
- In medium bowl, combine strawberries, liqueur (if using) and sugar. Transfer half to blender or food processor; puree until smooth. Return to remaining berries and mix to blend. Let stand at room temperature for 20 minutes. (Make-ahead: Can be refrigerated in airtight container for up to 24 hours.)
- In large bowl, combine yogurt, pureed strawberries, orange liqueur, and chopped rice cakes. Spoon into 9-inch (23 cm) springform pan, smoothing top; sprinkle with remaining rice cakes. Cover and freeze until firm, about 4 hours. (Make-ahead: Overwrap in heavy-duty foil and freeze for up to 3 days.)
- To serve, remove side of pan; slice cake into wedges. Garnish each with strawberry half and drizzle with strawberry sauce.
Notes
NUTRITIONAL INFORMATION
1 Serving
PROTEIN: 7 grams
FAT: 2 grams
CARBOHYDRATE: 39 grams
CALORIES: 198
SOURCE OF FIBRE
SOURCE: Foodland Ontario
