This simple yogurt and berry dessert starts with angel food cake. Either a homemade or a bakery cake will do.
2 cups cubed angel food cake
1 (8-ounce) carton lemon low-fat yogurt
1/4 of an 8-ounce container frozen light whipped dessert topping, thawed
1 cup mixed berries, such as red raspberries, blueberries, or sliced strawberries
Fresh mint (optional)
- Divide the angel food cake cubes among 4 dessert dishes.
- In a small mixing bowl fold together the yogurt and whipped topping.
- Dollop yogurt mixture atop cake cubes. Sprinkle with berries. If desired, garnish with fresh mint.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): calories: 136, total fat: 3g, saturated fat: 2g, cholesterol: 4mg, sodium: 147mg, carbohydrate: 24g, fiber: 1g, protein: 4g, vitamin C: 19%, calcium: 12%, iron: 1%.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.