Berry Caramel Yogurt Cake
Ready In: 1 hr
Serves: 12
Ingredients
- 6 caramel corn rice cakes
- 1 (2 liter) container vanilla frozen yogurt, softened
- 2 cups pureed strawberries
- 1 tablespoon orange-flavored liqueur (optional)
- 6 strawberries, halved
INGREDIENTS FOR STRAWBERRY SAUCE
- 3 cups sliced strawberries
- 2 tablespoons orange-flavored liqueur (optional)
- 1 tablespoon granulated sugar (to taste)
Directions
- Chop rice cakes and set 1 cup aside.
- In a large bowl, combine yogurt, puréed strawberries, orange liqueur, if using. and chopped rice cakes.
- Spoon into a 9-inch springform pan, smoothing top; sprinkle with remaining rice cakes. Cover and freeze until firm, about 4 hours. (make-ahead: Overwrap in heavy-duty foil and freeze for up to 3 days).
- To serve, remove side of pan; slice cake into wedges. Garnish each slice with strawberry half and drizzle with strawberry sauce.
- METHOD FOR STRAWBERRY SAUCE: In a medium bowl, combine strawberries, liqueur, if using, and sugar. Transfer half to blender or food processor; purée until smooth. return to remaining berries and mix to blend. Let stand at room temperature for 20 minutes. (Make-ahead: Can be refrigerated in an air-tight container for up to 24 hours).
- TIP: To soften frozen yogurt, leave at room temperature for about 20 minutes.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off