Frozen Yogurt Pound Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 162.5
  • Total Fat: 8.1 g
  • Cholesterol: 42.5 mg
  • Sodium: 96.6 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 0.4 g
  • Protein: 3.0 g

View full nutritional breakdown of Frozen Yogurt Pound Cake calories by ingredient
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The perfect Summer treat! The perfect Summer treat!
Number of Servings: 16


    1 tub Great Value Light Whipped Topping
    2 Dannon light and fit Greek yogurt (5.3 oz each), your choice of flavor
    2 Tbs Semi-Sweet Chocolate Mini Chocolate Chips
    1 Sara Lee Pound Cake, Family Size, Whole (16oz)


Let the whipped topping soften a little so it's easier to mix. Mix the yogurt into the whipped topping until well combined. Remove the pound cake from container and turn cake on its side. Using a sharp knife, carefully cut the cake in half lenghwise, to make 2 layers. Place 2 pieces plastic wrap in the bottom of the container the pound cake came in, one piece lengthwise, and another across the other direction, with some wrap hanging over the edges. This will make it easier to remove the final product after it has been frozen. Place one layer of cake back into the container, pressing it firmly into the bottom. Spread half of the mixed topping over the layer. Top with the second layer. Spread the remaining topping over the layer. Freeze for an hour. When set, remove from freezer. Melt chocolate chips for 15 seconds at a time, stirring in between, in the microwave, until melted. Drizzle melted chocolate over the top of cake. Grab edges of plastic wrap and gently pull to remove cake for serving. Cut into 16 pieces and enjoy! Serving Size: 16

Number of Servings: 16.0

Recipe submitted by SparkPeople user LUVMY2BOYS73.

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