Lemon Blueberry Frozen Yogurt Shortcake Recipe

Ingredients

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/4

cup lemon curd (from 10-oz jar)

container (1 pint) Yoplait® Original 99% Fat Free mountain blueberry yogurt

1/3

cup fresh blueberries

Fresh mint sprigs, if desired

Heat oven to 350°F. Spray 8-inch square pan with cooking spray.

Remove dough from wrapper; break up dough into pan. Press in bottom of pan to make 1/2-inch-thick crust.

Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.

Spread lemon curd evenly over crust.

Using 1-oz scoop, top lemon curd with 16 scoops of frozen yogurt. Freeze about 1 hour or until yogurt is set.

To serve, top with blueberries and mint. Cut into 3 rows by 3 rows or 4 rows by 4 rows.