Raspberry Yogurt Crunch Cake

Directions

1. 1
   Line bottom of 9-inch spring-form pan with circle of waxed or parchment paper.
2. 2
   Into prepared pan spoon raspberry frozen yogurt. With back of spoon smooth to make an even layer.
3. 3
   Evenly top with granola.
4. 4
   Spoon vanilla frozen yogurt over granola.
5. 5
   With back of spoon smooth to make even layer.
6. 6
   Tightly cover; freeze 4 hours. Unwrap and remove side of spring-form pan.
7. 7
   Invert cake onto a serving platter; remove pan bottom and pull off paper.
8. 8
   Drizzle the top of cake with raspberry pourable fruit.
9. 9
   Garnish with raspberries and mint.
10. 10
    Makes 12 servings.
11. 11
    Per serving: 265 calories.