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Frozen Yogurt Brunch Bundt

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Frozen Yogurt Brunch Bundt
  • Prep 10 min
  • Total 8 hr 10 min
  • Servings 8
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Switch things up next time you host brunch and serve this make-ahead fruity, frozen yogurt Bundt. It’s a refreshing twist on the classic yogurt-granola-fruit trifecta!
By Megan DeKok
Updated Feb 12, 2020

Ingredients

  • 2 cups assorted berries (I used blueberries, strawberries, raspberries and blackberries)
  • 1/4 cup water
  • 3 tablespoons sugar
  • Juice from half a lemon
  • 5 containers (5.3 oz each) Greek vanilla yogurt
  • 1 cup granola
  • Fresh mint and additional berries, if desired

Steps

  • 1
    In food processor, place 2 cups berries, the water, sugar and lemon juice. Cover; process until smooth. Strain, unless you’d prefer fruity bits.
  • 2
    In medium bowl, beat fruit mixture and yogurt with whisk. Place half of mixture in nonstick fluted tube cake pan. Sprinkle with granola. Top with remaining mixture. Freeze 8 hours. If desired, freeze some of the mixture in small nonstick molds for decoration.
  • 3
    Serve with mint and additional berries.

Tips from the Betty Crocker Kitchens

  • tip 1
    Freeze in individual nonstick cupcake molds to make single servings easier.
  • tip 2
    Want to use a tube pan? Line it with plastic wrap, and continue with the recipe as usual.

Nutrition

Nutrition Facts are not available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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