Braces-Friendly Recipe: Blueberry Frozen Yogurt Bars


Look at these pretty treats! Chilly layers of blueberry frozen yogurt, vanilla, crumbled shortbread topping and a no-bake cookie crust will delight your palate and keep you cool.


  • 19 shortbread cookies,crushed (about 1 1/2 cups) (OR can also use gluten free or any Vanilla Creme Sandwich Cookies)

  • 4-5 tablespoons melted butter

  • 4 1/2 - 5 cups of your favorite Vanilla Frozen Yogurt (homemade or store-bought)(Vanilla ice cream would work as well if you prefer)

  • 2 1/2 cups of Blueberry Frozen Yogurt or Sorbet (homemade or store-bought)***

  • Crumbled Topping

  • 6-8 Shortbread cookies, crushed (OR can use gluten free ones)

  • 1 tablespoon unsalted butter, softened

  • 3 tablespoons freeze-dried blueberries (pulsed into powder*) OR blueberry gelatin (jello) powder




  1. Line an 8 x 8 square baking dish with parchment or wax paper leaving an overhang for easier removal of the bars. Set aside.

  2. Make the cookie crust - In a food processor, add the cookies and pulse into fine crumbs. Add the melted butter and stir until combined. Press mixture into the bottom of lined baking dish. Place in freezer for about 20 minutes to set.

  3. Make the crumbled topping - In a small bowl, zip-top bag or food processor, add cookies and crush into large crumbs. Mix with softened butter and press together into pea-sized pieces. Combine with freeze-dried blueberry powder (or blueberry jello powders). Set aside.

  4. Assemble - Remove vanilla frozen yogurt and blueberry frozen yogurt from freezer to soften (takes about 15-20 minutes). When ready, scoop around 2 cups of vanilla frozen yogurt over the cookie crust and spread evenly using an offset spatula.

  5. Place pan in freezer to harden slightly (about 10 - 20 minutes).

  6. Next, spread the blueberry frozen yogurt over the vanilla layer evenly. Again, place pan in freezer for 10 minutes if needed. Add the final layer of vanilla frozen yogurt spreading evenly.

  7. Sprinkle the blueberry cookie crumbs evenly over the bars. Place in the freezer for 3-4 hours or overnight.

  8. Lift out of pan using the parchment paper overhang. Allow to sit out for about 5-10 minutes so the crust softens up slightly. Using a very sharp knife, cut into square rectangles. Store bars in freezer until ready to serve.


To make the blueberry powder, pulverize the freeze dried blueberries using a food processor, mortar and pestle, or plastic bag and rolling pin. We want the powder to be fine. Around 1 ounce of freeze dried blueberries will yield 3 tablespoons of powder.

***To ensure even layers of the ice cream, place the pan back in the freezer for about 10 minutes after adding each layer.


A hungry McFarland Orthodontics Staffer



** pictures too!


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