Greek Frozen Yogourt Cake

Prep time: 5min
Total time: 15min
Serves: 14
2 tubs
Honey Almond Greek Frozen Yogourt with Probiotics
2 L
2 cups
fresh blueberries, divided
500 mL
1/2 cup
toasted sliced natural almonds, divided
125 mL
2 tbsp
lemon zest, divided
30 mL
2 tbsp
liquid honey
30 mL
1/14 of the recipe
4 g
saturated fat
1.5 g
30 g
23 g
9 g
15 mg
2 g
65 mg


  1. DEFROST frozen yogourt at room temperature for 8 to 10 min. or until slightly softened. Meanwhile, line an 8 × 4 in. (1.5 L) loaf pan with plastic wrap, making sure edges overlap. Set aside.

  2. COMBINE 1 cup (250 mL) blueberries, 1/4 cup (60 mL) almonds and 1 tbsp (15 mL) lemon zest in a small bowl. Spread half of the frozen yogourt evenly in the bottom of pan. Top with blueberry mixture and cover with remaining frozen yogourt, pressing and spreading evenly to fill pan. Cover with plastic wrap and freeze overnight.

  3. POP cake out of pan by pulling up on plastic wrap. Place on a platter and serve garnished with remaining blueberries, almonds, zest and a drizzle of honey.