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| 1 | large angel food cake, cut into 1-inch cubes (about 12 cups) |
| 2 | containers (6 oz each) Yoplait® Thick & Creamy vanilla yogurt |
| 2 | teaspoons grated lime peel |
| 1/4 | cup fresh lime juice (2 medium) |
| 1 | container (8 oz) frozen reduced-fat whipped topping, thawed |
| 6 | kiwifruit, peeled, sliced |
|
| 2 | packages (10 oz each) frozen strawberries in syrup, thawed |
| 2 | teaspoons cornstarch |
Serve with...
Freshly Brewed Tea
Total Time:
15 min
| 1. | In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of cake cubes. |
| 2. | In large bowl, mix yogurt, lime peel and lime juice until well blended. Gently stir in whipped topping. |
| 3. | Spoon half of mixture over cake cubes in baking dish; press down to smooth layer. Arrange kiwifruit slices over mixture. Repeat cake and yogurt layers; press down. Cover; refrigerate until set, at least 3 hours. |
| 4. | Meanwhile, drain strawberries, reserving liquid in 2-quart saucepan; set strawberries aside. Stir cornstarch into liquid until well blended. Heat to boiling over medium heat, stirring constantly. Remove from heat; cool 15 minutes. Stir in strawberries. Refrigerate until chilled, at least 30 minutes. |
| 5. | To serve, cut dessert into squares; place on individual dessert plates. Spoon sauce over each serving. Store in refrigerator. |
| In step 4, boil 2 to 3 minutes after adding cornstarch. |
|
| Bake a foolproof Betty Crocker® angel food cake mix to use in this recipe. |
|
| Raspberries make a delicious stand-in for the strawberries. |
Nutrition Information:
190 ( 35); 4g ( 4g); 0mg; 190mg; 35g ( 2g, 31g); 3g 4%; 80%; 8%; 2% 1 ; 1 1/2 ; 1/2 2
| Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license. |