Blueberry-frozen yogurt cake - country living

10 servings

Ingredients

Quantity Ingredient
1 cup (about 18 cookies) finely crushed sugared lemon wafers (If unavailable, use vanilla wafers and add 1 T finely grated lemon rind.)
3 tablespoons Butter or margarine, melted
¼ cup Sugar
2 tablespoons Cornstarch
¼ cup Water
1 teaspoon Finely grated lemon rind
1 tablespoon Lemon juice
1 pint Basket fresh blueberries
½ gallon Lemon or vanilla frozen yogurt
Fresh blueberry leaves or other nontoxic green leaves (opt.)

Directions

1. For the crust, combine crushed cookies and butter; press into bottom of 8-inch springform pan with removable bottom. Freeze until ready to fill.

2. For the blueberry filling, in 2-quart saucepan, combine sugar, cornstarch, water, lemon rind, and lemon juice until well mixed. Stir in blueberries. Heat to boiling, stirring constantly to crush some of the berries. Cool to room temperature then refrigerate until ready to serve.

3. Let frozen yogurt stand at room temperature until it is easy to scoop. Spoon two-thirds of frozen yogurt into crust, spreading to an even layer. Hollow out the center to make a 1-inch-high rim, about ½ inch thick, around side of pan. Freeze pan and remaining yogurt until firm.

4. Just before serving, let remaining yogurt stand until soft enough to spoon. Pour half of the blueberry filling into hollowed center of the yogurt in the pan. Spoon dollops of the remaining yogurt on blueberry filling to cover and spread to an even layer; top with remaining blueberry mixture. Remove side of pan. Place cake on serving plate; surround with fresh blueberry leaves, if desired.

Serve immediately. Freeze any leftovers. (Let frozen cake stand 15 minutes at room tempera- ture to soften. Blueberry filling will be very solid.)

Country Living/June/92 Scanned & fixed by Di Pahl & <gg>

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