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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I enjoy serving this luscious dessert any time of the year, says Bernice Janowski of Stevens Point, Wisconsin. She relies on prepared angel food cake, fruit and a few other items to whip up the tangy treat and simple strawberry sauce. Ingredients:
12 cups cubed angel food cake (about 12 ounces) |
1-1/2 cups (12 ounces) vanilla yogurt |
1/4 cup lime juice |
2 teaspoons grated lime peel |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
6 medium kiwifruit, peeled and sliced |
1 package (24 ounces) frozen unsweetened whole strawberries |
2 tablespoons sugar |
1 tablespoon cornstarch |
Directions:
1. Arrange half the cake cubes in an ungreased 13-in. x 9-in. dish. In a large bowl, combine the yogurt, lime juice and peel; fold in whipped topping. Spread half the yogurt mixture over the cake, pressing down to make a smooth layer. Layer with kiwi slices. Top with the remaining cake and yogurt mixture. Cover and refrigerate for 2-3 hours or until set.
2. Meanwhile, thaw strawberries, reserving juice. In a small bowl, combine the sugar, cornstarch and reserved juice until smooth; set aside. Place strawberries in a saucepan; bring to a boil over medium heat, mashing strawberries.
3. Stir in cornstarch mixture; cook and stir for 2 minutes or until thickened. Remove from the heat; cool. Cover and refrigerate until serving. Scoop cake into dessert dishes; drizzle with strawberry sauce. Yield: 12 servings.
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