Ingredients (for a 22–24 cm [9–9.5 in] pan):
For the base:
- 250 g (8.8 oz) cocoa-flavored biscuits
- 25 g (0.9 oz) melted butter
For the yogurt:
- 1/2 cup frozen berries (no need to defrost)
- 2 packets (200 g/7 oz) powdered sugar
- 2 containers (500 ml/2 cups) heavy cream
- 500–520 g (17.6–18.3 oz) Greek yogurt (at least 6.5% fat)
- 1 package (80 g/2.8 oz) instant vanilla pudding mix
- 1 box (125 g/4.4 oz) fresh blueberries or other fresh berries
Instructions:
1. Base: Crush the biscuits into fine crumbs (using a food processor is recommended). Add the melted butter and process until the mixture is uniform. Transfer to a pan, spread evenly and press firmly into the bottom. Store in the freezer for at least 30 minutes.
2. Frozen yogurt: Blend the frozen berries with half the powdered sugar into a smooth puree (using a blender or food processor). Set aside 3 tablespoons in a separate container and refrigerate for later use. Keep the remaining puree aside.
3. Place the heavy cream and the remaining powdered sugar in a mixing bowl and whip until stiff peaks form. Stop, add the yogurt, pudding mix, and the remaining berry puree and mix until a smooth and firm cream forms.
4. Remove the pan from the freezer and pour the yogurt mixture over the base. Smooth the top. Sprinkle the fresh blueberries (or other berries) over the surface, ensuring they sink slightly into the yogurt base. Cover and freeze for at least 5 hours.
5. Serving: Remove the cake from the freezer and slice into wedges. Drizzle the reserved berry puree over each slice before serving.
Safe storage: Up to a week in the freezer.
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Tip: For a gluten-free version, use suitable biscuits or skip the base entirely and enjoy it as pure frozen yogurt.