Layered yogurt, whipped topping and angel food cake create a dreamy dessert topped with strawberries.
large angel food cake, cut into 1-inch cubes (about 12 cups)
containers (6 oz each) Yoplait® Thick & Creamy vanilla yogurt
teaspoons grated lime peel
cup fresh lime juice (2 medium)
container (8 oz) frozen reduced-fat whipped topping, thawed
kiwifruit, peeled, sliced
packages (10 oz each) frozen strawberries in syrup, thawed
In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of cake cubes.
In large bowl, mix yogurt, lime peel and lime juice until well blended. Gently stir in whipped topping.
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.
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.
To serve, cut dessert into squares; place on individual dessert plates. Spoon sauce over each serving. Store in refrigerator.
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 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:1 Starch; 1 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.