Raspberry Yogurt Crunch Cake

1. 1

   Line bottom of 9-inch spring-form pan with circle of waxed or parchment paper.

2. 2

   Into prepared pan spoon raspberry frozen yogurt. With back of spoon smooth to make an even layer.

3. 3

   Evenly top with granola.

4. 4

   Spoon vanilla frozen yogurt over granola.

5. 5

   With back of spoon smooth to make even layer.

6. 6

   Tightly cover; freeze 4 hours. Unwrap and remove side of spring-form pan.

7. 7

   Invert cake onto a serving platter; remove pan bottom and pull off paper.

8. 8

   Drizzle the top of cake with raspberry pourable fruit.

9. 9

   Garnish with raspberries and mint.

10. 10

    Per serving: 265 calories.

* Per serving · 4 servings · Values may vary.

No additional tips available.