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Prep Time
5 mins
Cooking Time
3 h
Total Time
3 h 15 m


2 tubs
Honey Almond Greek Frozen Yogourt with Probiotics
2 L
2 cups
fresh blueberries, divided
500 mL
1/2 cup
toasted sliced natural almonds, divided
125 mL
2 tbsp
lemon zest, divided
30 mL
2 tbsp
30 mL


Step 1

Defrost frozen yogourt at room temperature for 8 to 10 min. or until slightly softened. Meanwhile, line an 8 × 4 in. (1.5 L) loaf pan with plastic wrap, making sure edges overlap. Set aside.

Step 2

Combine 1 cup (250 mL) blueberries, 1/4 cup (60 mL) almonds and 1 tbsp (15 mL) lemon zest in a small bowl. Spread half of the frozen yogourt evenly in the bottom of pan. Top with blueberry mixture and cover with remaining frozen yogourt, pressing and spreading evenly to fill pan. Cover with plastic wrap and freeze 3 hr or until firm.

Step 3

Pop cake out of pan by pulling up on plastic wrap. Place on a platter and serve garnished with remaining blueberries, almonds, zest and a drizzle of honey.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/14 of the recipe
4 g
Saturated Fat:
1 g
30 g
2 g
23 g
15 mg
9 g
65 mg
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