Fruitcake and Frozen Yogurt Terrine

Easiest Christmas dessert ever if you have ready-made frozen yogurt and good quality fruitcake in your hands. I bake my own fruit cake without nuts for this terrine.


Yield: 12 servings

5 cups vanilla frozen yogurt (I used Turkey Hill brand)
10 oz. glazed mixed peel and maraschino cherries, coarsely chopped (I soaked it in 2 tbsp. rum, day before baking)
1/4 cup golden raisins
1/2 cup all-purpose flour
1/4 cup almond flour
1/4 cup brown sugar
1/2 tsp. baking powder
pinch of salt
1 egg
2 tbsp. butter, melted
1 tsp. vanilla extract

Combine the all-purpose flour, almond flour, sugar, baking powder and salt; add fried fruits, stirring well coated.

Beat egg, butter and vanilla. Fold into flour mixture and mix well. Pour into sprayed loaf pan.

Bake at 300° for 1 1/2 hours. Cool for 10 minutes, remove to a wire rack, let cool completely. Cut in pieces.

Line loaf pan with plastic wrap. Spread third the frozen yogurt into pan; top with half of cake crumbs, then with third of the frozen yogurt, remaining fruit cake crumbs, remaining frozen yogurt. Cover with plastic wrap; freeze until firm.

1 serving is about 182 calories

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One Response to “Fruitcake and Frozen Yogurt Terrine”

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