Strawberry yogurt, puréed berries, cocoa, and whipped cream freeze into a creamy, gently tangy dessert. Slivered almonds and granola add crunch, while a short rest at room temperature makes it easier to serve.
Helpful Tips
- Freeze the mixture until thickened before beating it to break up the ice crystals.
- Fold the almonds and granola in after beating.
- Let it stand at room temperature for 5 minutes before serving.
THE RECIPE
Frozen Coco-Berry Yogurt Supreme
Prep20 min
CookNo baking
TotalSeveral hours, including freezing
YieldAbout 6 servings
Ingredients
Instructions
- Sprinkle the gelatin over the cold water in a small bowl and let stand for 1 minute to soften. Add the boiling water and stir until the gelatin is completely dissolved and the mixture is clear.
- In a medium bowl, stir together the strawberry yogurt, puréed strawberries, whipping cream, sugar, cocoa, and vanilla. Add the gelatin mixture and blend thoroughly.
- Pour the mixture into an 8-inch square pan and freeze until thickened. Transfer it to a small bowl and beat until the ice crystals are broken. Fold in the almonds and granola. Return the mixture to the pan, cover, and freeze until firm.
- Let the frozen dessert soften at room temperature for 5 minutes before serving.
Adapted from a cookbook page provided by the site owner; wording clarified for readability. Featured image: AI-generated food photography.