2
packages (10 oz each) frozen strawberries in syrup, thawed
2
teaspoons cornstarch
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Steps
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.
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Bake a foolproof Betty Crocker® angel food cake mix to use in this recipe.
Raspberries make a delicious stand-in for the strawberries.
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Nutrition Facts
Serving Size:1 Serving
Calories
190
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
4g
20%
Cholesterol
0mg
0%
Sodium
190mg
8%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
8%
Sugars
31g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
80%
80%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
1 Starch; 1 1/2 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Trademarks referred to herein are the properties of their respective owners.
