Blueberry Frozen Yogurt & Cream Cake

 

Hi friends–  When the kids were little and Larry and I were thinking about going out to get ice cream cone we had a little code — “What do think about going out for some frozen dairy dessert?”  –so we could talk it over without kid’s opinions on an ice cream outing added into the conversation.

And this summer dish is a perfect plate of “frozen dairy dessert”– without the ice cream.

The minute I saw this creamy frozen cake in an old magazine, I knew I just had to put one together as soon as it felt like summer around here.  So last week when my young moms group came for dinner, I had it tucked away in the freezer.  Oh, the sweet berries, the coolness on a warm night, the tart yogurt underneath and the cream. I do love cream.  And the lovely thing is that it’s rather large, so we’ve been nibbling on slices all week since.

BLUEBERRY FROZEN YOGURT & CREAM CAKE

Crust:
2 cups vanilla cookie crumbs*
1 cup chopped walnuts
3/4 cup brown sugar
1/2 cup butter, melted

Frozen Cake:
2 1/2 cups blueberries (plus a bit more for garnish)
1 cup sugar
16 oz. cream cheese (2 packages), room temperature
3/4 cup powdered sugar, divided in 2 parts
2 cups unflavored or vanilla yogurt (16 oz.)
2 cups heavy whipping cream

Crust:
In a large bowl combine the cookie crumbs, walnuts, and brown sugar.  Stir in the butter until it’s all well coated.

Turn the mixture into a 10″ springform pan (any 10″ pan) that has been sprayed with cooking spray  Set it into the freezer.

Frozen Cake:
With a food processor or stick blender, puree the 2 1/2 cup blueberries and the sugar.  Set it aside.

In a separate bowl, use an electric mixer to beat together the cream cheese for about 3 minutes until it’s creamy.  Then beat in 1/2 cup of the powdered sugar and yogurt.  Add the blueberry & sugar mixture and fold it in as well.

In yet another bowl, beat the whipping cream with 1/4 cup of powdered sugar until stiff peaks form.

Then fold the whipped cream into the blueberry mixture.

Spoon it all into the prepared curst and pop it bake into the freezer for at least 4 hours.

When you’re ready to serve it, take it out of the freezer for about 10 minutes to thaw just a bit.  Garnish with safe leaves** and more berries.

Warning:  I had to cut this with a butcher knife because it was still pretty frozen– that’s OK, it was super delicious and lasted nicely on the plates.

*For the cookie crumbs, I just bought a 69 cent package of Maria cookies and went after them with a rolling pin!
**I used leaves from the berry vines in the yard.  Mint leaves a bright a pretty too.  Just make sure they aren’t a poisonous variety if you’re extracting  them from your yard, like I tend to do.