Cover the bottom of an 8-in. (20-cm) springform pan with waffles.
Cut 7 blueberry pancakes in half and use to line sides of pan.
Spread softened ice cream evenly over waffles.
Cover with remaining pancakes and freeze.
Process cottage cheese in a food processor until smooth, add blueberry yogurt, chocolate chips and sugar and mix thoroughly.
Whip cream and sugar in a bowl until stiff peaks form.
Remove cake from freezer. Spread cheese mixture evenly over pancakes, then ice with a thin layer of whipped cream.
Pipe whipped cream rosettes around the edges leaving a 4-in. (10-cm) circle in the middle. Fill circle with berries and put the cake in the freezer for about 90 minutes.
Move the cake to the refrigerator half an hour before serving.
For each product you use, make sure you read the label carefully to verify that it contains nuts or peanuts, and check if they bear the mention 'may contain nuts and/or peanuts'.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.