Frozen Blueberry Rhubarb Torte with Chocolate Minty Python Cookie Crust
Makes one 8-inch torte. Difficulty
3/4 cup water 2 teaspoons unflavored gelatin 2 cups blueberries (frozen or fresh) 2 cups chopped rhubarb 1/2 cup sugar 3 cups gf plain yogurt 1 cup crumbled Chocolate Minty Python cookies* Fresh blueberries for garnish
Pour 1/4 cup water in a small bowl and sprinkle in gelatin and let soften. Add blueberries, rhubarb, 1/2 cup sugar and 1/2 water to a medium saucepan over medium heat. Cook until rhubarb is soft, about 5-7 minutes. Add gelatin mixture and stir until dissolved. Let cool. Add to a food processor and puree until smooth. Add yogurt and process until blended. Transfer to an ice cream maker. Bake 6 Chocolate Minty Pythons, let cool, then crumble. Spread cookie crumbs evenly in the bottom of an 8" springform pan. Top with frozen yogurt mixture and spread evenly. Cover with plastic wrap and freeze at least 2 hours. To serve, release from pan and let sit for about 15 minutes. Cut into wedges and top with blueberries.
You must have an ice cream maker for this recipe. *Chocolate Minty Pythons are gluten-free dark chocolate mint cookies available through the internet at Glutenfreeda.com and at select stores. These cookies are pre-formed cookie dough that you simply place on a cookie sheet and bake. Alternatively, you can use any gf cookie crumb for this recipe.