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| 1/2 | cup firm butter or margarine |
| 1 | cup Gold Medal® all-purpose flour |
| 1/2 | cup finely chopped nuts |
|
| 1 | quart (4 cups) mixed-berry frozen yogurt, slightly softened |
| 1 | quart (4 cups) vanilla frozen yogurt, slightly softened |
| 2 | cups cut-up fruit |
| 1/4 | cup chocolate-flavor syrup, if desired |
| 1. | Heat oven to 350°F. In medium bowl, cut butter into flour, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed. Stir in nuts. Press evenly on bottom of ungreased 9-inch square pan or 9-inch springform pan. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes. |
| 2. | Scoop frozen yogurts onto crust, alternating flavors. Spread yogurts slightly to smooth. Cover and freeze at least 3 hours until firm but no longer than 2 weeks. |
| 3. | Let stand at room temperature about 10 minutes before cutting. Dip knife into hot water, then run knife along side of dessert to loosen. Top dessert with fruit; drizzle with chocolate syrup. Store covered in freezer. |
|
| Pop the baked crust into the freezer for a fast cool-down. |
|
| Transform this dessert into a chocolate lover’s dream. Use chocolate frozen yogurt for the berry yogurt, and top with hot fudge sauce. |
Nutrition Information:
285 ( 110 ); 12 g ( 6 g); 25 mg; 125 mg; 37 g ( 2 g); 7 g 8 %; 22 %; 20 %; 4 % 1 ; 1 ; 1/2 ; 2