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Lemon-Blueberry Frozen Yogurt Shortcake

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By Heather Thoming
Updated Jul 3, 2014
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This summer, try a make-ahead twist on shortcakes. These frozen yogurt-topped cookie bars taste like the real deal.

Lemon-Blueberry Frozen Yogurt Shortcake

  • Prep Time 15 min
  • Total 1 hr 50 min
  • Ingredients 5
  • Servings 9
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Ingredients

Instructions

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

Nutrition

No nutrition information available for this recipe

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