| 1 | cup whipping (heavy) cream |
| 2 | tablespoons sugar |
| 2 | cups Yoplait® Thick & Creamy vanilla yogurt (from three 6-ounce containers) |
| 1 | round angel food cake (8 inches in diameter), cut into 1-inch pieces |
| 1 | cup fresh blueberries |
| 1 | cup quartered fresh strawberries |
| 1 | cup fresh raspberries |
| 1. | In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt. |
| 2. | Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries. |
| 3. | Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight. |
| 4. | Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.
|
|
| Bake a foolproof Betty Crocker® angel food cake mix to use in this recipe. Cut half of a baked cake into 1-inch cubes for this recipe. |
|
| Any combination of fresh berries will work well in this refreshing dessert.
|
|
| Just before serving, lightly dust fruit with powdered sugar sprinkled through a small strainer. Garnish with fresh fruit and mint. |
Nutrition Information:
320 ( 70); 8g ( 5g, ncg); 30mg; 480mg; 55g ( 2g, ncg); 7g 6%; 24%; 10%; 4% 2 ; 1 1/2 ; 0 ; 0 ; 1 1/2 3 1/2
| Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license. |