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-
1
Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
-
2
Remove dough from wrapper; break up dough into pan. Press in bottom of pan to make 1/2-inch-thick crust.
-
3
Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.
-
4
Spread lemon curd evenly over crust.
-
5
Using 1-oz scoop, top lemon curd with 16 scoops of frozen yogurt. Freeze about 1 hour or until yogurt is set.
-
6
To serve, top with blueberries and mint. Cut into 3 rows by 3 rows or 4 rows by 4 rows.
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