Berry Frozen Yogurt Cake

Happy Sunday!  It's that time of year where the days still feel as hot as the summer months, but it gets busier and busier with school, work, and family.  The last thing I want to do is get stuck in a hot kitchen baking a cake for dessert, so I came up with this deliciously easy Berry Frozen Yogurt Cake!

In about five minutes, with no special equipment or fancy techniques, you can throw this dessert in the freezer lickety-split.  However, the final product looks like it took a lot of time and effort, even though it is super easy.  :)  The cake is easy enough for a weeknight dinner, but so pretty that you could serve it to party guests.

It is light and refreshing, like an ice cream cake, but made with tangy frozen yogurt instead!  So it is sweet, but not too sweet, especially with the addition of tart raspberries.  The blueberries are my personal favorite, but you could add blackberries or boysenberries instead.  Add to that a crust made with crushed ice cream cones, and you have a pretty dessert that is both colorful and delicious.

The bonus is that these are ingredients you can keep on hand all year round in the freezer and pantry.  Yes, only 5 simple ingredients, and you have a lovely dessert!  Just two flavors of my favorite protein-packed yogurt, ProYo, two kinds of berries, ice cream cones, and that's it!  By the way, you could use fresh berries, but I used frozen ones since I already had them on hand.

Basically, this is a dessert that requires no prep, a handful of ingredients, looks gorgeous, and can be made from ingredients available in your freezer or pantry year-round.  You're welcome!  :)

Disclosure: This is a sponsored post on behalf of ProYo.  All opinions are mine alone.

Berry Frozen Yogurt Cake
A Vintage Zest original recipe

Ingredients

• 10 ice cream cones
• 3 Tubes Blueberry Pomegranate ProYo  (4 oz. each), slightly thawed
• 3 Tubes Vanilla Bean ProYo  (4 oz. each), slightly thawed
• 1 1/4 cup raspberries, fresh or frozen
• 1 cup blueberries, fresh or frozen

Directions

1. Crush the ice cream cones in a resealable bag, into crumbs.

2. Line a standard loaf pan with parchment paper, leaving at least two inches overhanging for easy removal. Line completely with one or two pieces of plastic wrap.

3. Add the ingredients in the following order, making sure each layer is relatively flat before adding the next ingredient: Blueberry Pomegranate ProYo -> blueberries -> crushed ice cream cone bits -> raspberries -> Vanilla Bean ProYo.

4. Seal with another layer of plastic wrap.

5. Place in the freezer until frozen, approximately 4 to 5 hours.

6. Once the cake is frozen through, lift it out of the pan, using the parchment paper and remove the plastic wrap.

7. Place onto a cutting board and slice carefully. You may have to let it thaw a bit, or run the knife under hot water in between slices to help with easier slicing.

8. Serve immediately.  Garnish with berries, if you would like.

Voila! 

See how easy it is?  Also, with the addition of ProYo, I love that my dessert is packed with protein while being super delicious!  I actually served this cake to a few hard-to-please folks: my mom, plus a few aunts and uncles.  Guess what?  They loved it!

Little did they know that my dessert is better for them than they would expect.  :)  In fact, one of my uncles with a sweet tooth took home the rest of the cake since he loved it so much.  No biggie since I can just whip another one up in 5 minutes!

I hope you enjoy the recipe and all the extra time you'll save with this easy dish!

Happy cake-making!

You might also like...

Coconut, Raspberry & Blueberry Ice Cream

Peppermint Mocha French Macarons

Skinny Peach Cheesecake