Dessert: Lemon-Blueberry Frozen Yogurt Shortcake

This summer, try a make-ahead twist on shortcakes. These frozen yogurt-topped cookie bars taste like the real deal.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Lemon-Blueberry Frozen Yogurt Shortcake

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 roll Pillsbury™ refrigerated sugar cookies
1/4 cup lemon curd (from 10-oz jar)
1 container (1 pint) Yoplait® Original 99% Fat Free mountain blueberry yogurt
1/3 cup fresh blueberries
Fresh mint sprigs, if desired

Instructions

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.

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