Stay cool with this patriotic dessert

So you want something holiday-themed for dessert?

Check out this recipe using frozen yogurt from Smith Dairy of Orrville.

Berry, Berry Patriotic Summertime Dessert

4 cups, divided lowfat granola (with no raisins)

1‚Ñ4 cup butter, melted

4 cups Ruggles Blueberries & Cream Premium Churned Frozen Yogurt, slightly softened

4 cups Ruggles Golden Vanilla Premium Churned Frozen Yogurt, slightly softened

4 cups Ruggles Strawberry Premium Churned Frozen Yogurt, slightly softened

3bananas, cut into 1‚Ñ2-inch slices

1 (16-ounce) can crushed pineapple in juice, very well drained

1 cup finely chopped walnuts

8 strawberries, halved

Grind 2 cups of the granola (with no raisins) in a food processor until the granola resembles crumbs. The 2 cups of granola will break down into approximately 1 cup of crumb mixture. Combine the crumb mixture with 1‚Ñ4 cup melted butter and press into the bottom of a 9-inch springform pan.

Bake at 350 degrees for 10-12 minutes, until the crust just starts to brown. Cool completely and freeze at least 30 minutes.

Drain the crushed pineapple and press out as much liquid as possible until the crushed pineapple is almost dry. Slice the bananas into 1‚Ñ2-inch slices. Spread softened Ruggles Blueberries & Cream Frozen Yogurt evenly over the prepared crust. (Option: To intensify the blue color of this layer, mix in 1‚Ñ4 cup mashed blueberries that have been warmed in the microwave on high setting for about 30 seconds.) Spread 1 cup of remaining granola evenly over the blueberry layer.

Cover the granola layer with half of the banana slices and half of the crushed pineapple. Spread softened Ruggles Golden Vanilla Yogurt evenly over the fruit layer. (Note: If the mixture becomes too soft while assembling, return to freezer to harden before adding the next layer.)

Place the remaining granola, banana slices and pineapple over the vanilla layer. Spread the Ruggles Æ Strawberry Frozen Yogurt evenly over the previous layer. Top with finely chopped walnuts. Cover with plastic wrap and freeze until ready to serve.

To serve: Garnish with halved strawberries, with pointed ends facing the center, around the top of the dessert. Remove sides of springform pan. Slice into thin pieces with sharp knife so the layers are defined.

Makes 16 servings.

Want more? Check out www.smithdairy.com.