From Betty's Soul Food Collection... It's the berries - and the angel food cake - that create this impressive, easy dessert.
cup whipping (heavy) cream
cups Yoplait® Thick & Creamy vanilla yogurt (from three 6-ounce containers)
round angel food cake (8 inches in diameter), cut into 1-inch pieces
cup fresh blueberries
cup quartered fresh strawberries
cup fresh raspberries
In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.