Lemon-Blueberry Frozen Yogurt Shortcake

This summer, try a make-ahead twist on shortcakes. These frozen yogurt-topped cookie bars taste like the real deal. MORE+ LESS-

Heather Thoming

July 3, 2014

roll Pillsbury™ refrigerated sugar cookies

1/4

cup lemon curd (from 10-oz jar)

container (1 pint) Yoplait® Original 99% Fat Free mountain blueberry yogurt

1/3

cup fresh blueberries

Fresh mint sprigs, if desired

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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.

You can use any size pan that you like—an 8-inch square pan for small servings or a 13x9-inch pan for a larger crowd. The size is up to you. If you use the larger pan, press the same amount of dough in the pan, increase the lemon curd to 1/2 cup, the frozen yogurt to 1 1/2 containers and the blueberries to about 2/3 cup.
If you don't want to use the scoop method, let the frozen yogurt thaw for a few minutes and spoon onto the top of the crust, smoothing to create a flat surface.