Skip to Content

Frozen Yogurt Brunch Bundt

  • Save Recipe
  • Prep 10 min
  • Total 8 hr 10 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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
  • Save
  • Shop
  • Share
  • Keep Screen On


  • 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


  • 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 Facts are not available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
© 2024 ®/TM General Mills All Rights Reserved