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.

Freezing Time: 4 hours

Preparation Time: 15 minutes

Serves: 12



-        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)  granulated sugar (or to taste)


Chop rice cakes and set 1 cup (250 mL) aside.

In large bowl, combine yogurt, puréed strawberries, orange liqueur (if using) 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.

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.)

TIP: To soften frozen yogurt, leave at room temperature for approximately 20 minutes.


1 Serving

-        PROTEIN: 7 grams

-        FAT: 2 grams

-        CARBOHYDRATE: 39 grams

-        CALORIES: 198



SOURCE: Foodland Ontario