Nut Crust
1/2 cup cold butter
1/2 cup gluten-free oat flour
1/2 cup gluten-free all purpose flour
1/2 cup finely chopped pecans or walnuts
Filling
1 quart mixed berry frozen yogurt, slightly softened
1 quart vanilla frozen yogurt, slightly softened
Fruit for topping, such as berries and kiwifruit
1/4 cup chocolate-flavored syrup
Preheat oven to 350 degrees. In medium bowl, cut butter into flours using a pastry cutter, until evenly mixed. Stir in nuts. Grease 9×9-inch pan and press mix into bottom. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes. Scoop frozen yogurt onto crust, alternating flavors, and spread to smooth. Cover and freeze at least 3 hours until firm. When serving, let stand at room temperature about 10 minutes before cutting. Dip knife into hot water, then run knife along side of dessert to loosen. Top dessert with fruit. Drizzle with chocolate syrup, if desired. Store covered in freezer.
