Preparation time
15 minutes
Freezing Time: 4 hours
Ready in
4 hr 15 min
Makes
12 serving
Ingredients
- 6 caramel corn rice cakes
- 1 container (2 L) frozen vanilla yogurt, softened
- 2 cups (500 mL) puréed Ontario Strawberries
- 1 tbsp (15 mL) orange-flavoured liqueur (optional)
- 6 Ontario Strawberries, halved
- 3 cups (750 mL) sliced Ontario Strawberries
- 2 tbsp (25 mL) orange-flavoured liqueur (optional)
- 1 tbsp (15 mL) granulated sugar (or to taste)
Instructions
Chop rice cakes and set 1 cup (250 mL) aside.
In large bowl, combine yogurt, puréed strawberries, orange liqueur (if using) and chopped rice cakes. Spoon into 9-inch (23 cm) 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 with strawberry half and drizzle with strawberry sauce.
In 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 airtight container for up to 24 hours.)
TIP: To soften frozen yogurt, leave at room temperature for approximately 20 minutes.
Nutritional Information
1 Serving
- Protein: 7 grams
- Fat: 2 grams
- Carbohydrate: 39 grams
- Calories: 198
- Source Of Fibre