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Lemon-Blueberry Frozen Yogurt Shortcake

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  • Prep 15 min
  • Total 1 hr 50 min
  • Ingredients 5
  • Servings 9
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This summer, try a make-ahead twist on shortcakes. These frozen yogurt-topped cookie bars taste like the real deal.
By Heather Thoming
Updated Jul 3, 2014
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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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    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.

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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