Blackberry Apple Frozen Yogurt Cake Recipes

BLACKBERRY & APPLE FROZEN YOGURT CAKE

Blackberry & apple frozen yogurt cake image

Layers of frozen yogurt are given a crunchy contrast with an oaty biscuit base in this impressive pud - a great alternative to cheesecake

Provided by Jane Hornby

Categories Dessert

Time 45m

Number Of Ingredients 13

Ingredients

85g butter , plus extra for greasing
1 tbsp light muscovado sugar
½ tsp ground cinnamon
200g Hobnob biscuits , finely crushed
1 large (about 350g) Bramley apple , peeled and chopped to give 250g
2 tbsp lemon juice
450g blackberries , plus a few more to serve
2 x 400g cans condensed milk
750g full-fat Greek yogurt (we used Total)
600ml double cream
½ tsp ground cinnamon
4 tbsp light muscovado sugar
1 tsp arrowroot powder mixed with 1 tsp water (optional)

Steps:

Grease and line the base and sides of a deep 20cm round cake tin with baking parchment, leaving 2.5cm of parchment sticking up above the rim, like a collar. In a large pan, melt the butter with the sugar. Mix together the cinnamon and biscuit crumbs, then stir into the butter and mix until it looks like wet sand. Press the crumbs into the base in an even layer, then freeze.
Put the apple, lemon juice and 1 tbsp water into a large pan. Bring to a simmer, then cover and cook for 3 mins or until totally soft. Pass this pulpy mix through a sieve into a large bowl. Leave to cool. Mash the blackberries with a fork, then sieve into another bowl - a rubber spatula is best for pressing every last bit of fruit from the seeds.
Stir together the condensed milk, 500g yogurt and 300ml cream until evenly mixed. Pour 450g of this onto the apple purée, add 1⁄4 tsp cinnamon, then whip with a balloon whisk until slightly thickened. Pour onto the biscuit layer, level, then freeze for 30 mins or until firm. Chill the remaining yogurt mixture in the fridge.
Whisk about 3 tbsp of the blackberry purée into the rest of the yogurt mixture until pale pink. Pour one-third of this on top of the apple layer, then freeze until firm. Repeat twice, adding enough fruit to the yogurt mixture to make each layer slightly darker pink than the last. Freeze overnight or until totally solid. Can be made 1 month ahead, wrapped well in the freezer.
When you're ready to serve, defrost the remaining blackberry purée, if frozen. Bring the purée, 1⁄4 tsp cinnamon and 1 tbsp of the sugar to a simmer. Stir in the arrowroot mix until slightly thickened and shiny. (Arrowroot does not freeze well, so don't freeze after this point.) Cool.
Take the cake from the freezer 30 mins before serving. Remove from the tin after 5 mins, peel away the paper and transfer to a plate. Whip the remaining 300ml cream, 250g yogurt and 3 tbsp sugar together until billowy but not stiff. Spoon on top of the cake in peaks and scatter with a few more berries. Add a drizzle of the sauce just before serving, and pass the rest around in a jug.

Nutrition Facts : Calories 556 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

BLACKBERRY FROZEN YOGURT

Blackberry Frozen Yogurt image

You could also use boysenberries, raspberries or strawberries for this delicious dessert. - Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

5 cups fresh or frozen blackberries
1/3 cup water
2 tablespoons lemon juice
1 cup sugar
2 teaspoons vanilla extract
4 cups fat-free frozen vanilla yogurt

Steps:

In a food processor, puree blackberries, water and lemon juice. Strain blackberries, reserving juice and pulp. Discard seeds. Return pureed blackberries to food processor; add sugar and vanilla. Cover and process until smooth., In a large bowl, combine yogurt and blackberry mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When yogurt is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.,

Nutrition Facts : Calories 248 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 78mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.

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