Prep: 11 minutes. For another dessert option, serve the strawberry syrup and fruit over slices of fat-free pound cake.
1 (10-ounce) package frozen strawberries in light syrup, thawed
1 1/2 tablespoons red currant jelly
1 1/3 cups vanilla low-fat frozen yogurt
2 large ripe peaches, peeled and sliced
1 cup fresh raspberries
1/2 cup frozen fat-free whipped topping, thawed
How to Make It
Place strawberries and syrup in a blender; process 20 seconds.
Place jelly in a custard cup; microwave at HIGH 25 seconds. Stir into strawberry puree.
Spoon 1/3 cup frozen yogurt into each serving dish. Drizzle each serving with 5 tablespoons sauce, and top evenly with peaches and raspberries. Dollop each with 2 tablespoons whipped topping. Serve immediately.
Cooking Light Superfast Suppers
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