Berry Caramel Yogurt Cake

1. 1

   Chop rice cakes and set 1 cup aside.

2. 2

   In a large bowl, combine yogurt, pureed strawberries, orange liqueur, if using.

3. 3

   and chopped rice cakes.

4. 4

   Spoon into a 9-inch springform pan, smoothing top; sprinkle with remaining rice cakes.

5. 5

   Cover and freeze until firm, about 4 hours.

6. 6

   (make-ahead: Overwrap in heavy-duty foil and freeze for up to 3 days).

7. 7

   To serve, remove side of pan; slice cake into wedges.

8. 8

   Garnish each slice with strawberry half and drizzle with strawberry sauce.

9. 9

   METHOD FOR STRAWBERRY SAUCE: In a medium bowl, combine strawberries, liqueur, if using, and sugar.

10. 10

    Transfer half to blender or food processor; puree until smooth.

11. 11

    return to remaining berries and mix to blend.

12. 12

    Let stand at room temperature for 20 minutes.

13. 13

    (Make-ahead: Can be refrigerated in an air-tight container for up to 24 hours).

14. 14

    TIP: To soften frozen yogurt, leave at room temperature for about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.