- 8
4.4/5
(40 Votes)
Ingredients
- 2 cups 2 cups fat-free vanilla yogurt
- 1 cup 1 cup part-skim ricotta cheese
- 1 cup 1 cup fresh blueberries
- 1 cup 1 cup sliced fresh strawberries
- 4 cups 4 cups cubed angel food cake
- 1/2 cup 1/2 cup reduced-fat whipped topping
Preparation
Step 1
In a blender, combine yogurt and ricotta cheese; cover and process until combined.
In a small bowl, combine blueberries and strawberries. Place half the cake cubes in a 2-qt. glass bowl. Layer with 1 cup berries and half the yogurt mixture. Top with remaining cake cubes, 3/4 cup berries and the remaining yogurt mixture. Garnish with remaining berries. Top with whipped topping. Refrigerate leftovers. Yield: 8 servings.