15-minute strawberry shortcake takes on a new twist with low fat Greek yogurt.
containers (6 oz each) Greek Fat Free strawberry yogurt
cup frozen (thawed) reduced-fat whipped topping
loaf (12 oz) angel food cake (10-inches)
cups sliced fresh strawberries
cup fresh blueberries
In medium bowl, place yogurt; fold in whipped topping.
Cut angel food cake loaf into 6 slices; place on individual dessert plates. Top each slice with about 3 tablespoons of the yogurt mixture. Spoon about 3 tablespoons of strawberries and generous tablespoon of blueberries over yogurt mixture.
Instead of the strawberries, try raspberries and blueberries for a great tasting fruit topping.
To keep your berries from becoming soft and mushy, rinse and dry just before using.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 1 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.