Fourth Food: Try this berry good cake

Jennifer Mastroianni

Looking for a red-white-and blue dessert for Independence Day? Here’s a patriotic treat that won’t make you feel like a traitor to your diet.

From Smith Dairy in Orrville comes Berry, Berry Patriotic Summertime Dessert, made with frozen yogurt in appropriate colors. The frozen yogurt is smooth and rich like ice cream but with less fat, and the cake’s crust is made with crushed granola.


4 cups lowfat granola (with no raisins), divided

1/4 cup butter, melted

4 cups blueberry frozen yogurt, slightly softened

4 cups vanilla frozen yogurt, slightly softened

4 cups strawberry frozen yogurt, slightly softened

3 bananas, cut into 1/2-inch slices

1 16-ounce can crushed pineapple in juice, very well drained

1 cup finely chopped walnuts

8 strawberries, halved

Grind 2 cups of the granola (with no raisins) in a food processor until the granola resembles crumbs. The 2 cups of granola will break down into about 1 cup of crumb mixture. Combine the crumb mixture with 1/4 cup melted butter and press into the bottom of a 9-inch springform pan.

Bake at 350 degrees for 10-12 minutes, until the crust just starts to brown.

Cool completely and freeze at least 30 minutes.

Drain the crushed pineapple and press out as much liquid as possible until the crushed pineapple is almost dry. Slice the bananas into half-inch slices. Spread softened blueberry frozen yogurt evenly over the prepared crust. (Option: To intensify the blue color of this layer, mix in 1/4 cup mashed blueberries that have been warmed in the microwave on high setting for about 30 seconds.) Spread 1 cup of remaining granola evenly over the blueberry layer.

Cover the granola layer with half of the banana slices and half of the crushed pineapple. Spread softened vanilla frozen yogurt evenly over the fruit layer. (Note: If the mixture becomes too soft while assembling, return to freezer to harden before adding the next layer.)

Place the remaining granola, banana slices and pineapple over the vanilla layer. Spread strawberry frozen yogurt evenly over the previous layer. Top with finely chopped walnuts. Cover with plastic wrap and freeze until ready to serve.

To serve: Garnish with halved strawberries, pointed ends facing the center, around the top of the dessert. Remove sides of springform pan. Slice into thin pieces with sharp knife so the layers are defined. Makes 16 servings.

Canton Repository