Marbled Yogurt Dessert

 

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.