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Triple-Layer Strawberry Cake

Yield 8 servings (serving size: 1 cake slice and 1 1/2 tablespoons sauce)
With the help of a prepared cake, this dessert is a snap to assemble; be sure to allow enough time for it to firm up in the freezer.

Ingredients

  • 1 (10 1/2-ounce) loaf angel food cake
  • 2 cups sliced strawberries, divided
  • 3 cups strawberry fat-free frozen yogurt, softened
  • 1 tablespoon sugar
  • 1 tablespoon orange juice

Nutrition Information

  • calories 182
  • caloriesfromfat 1 %
  • fat 0.3 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 5.4 g
  • carbohydrate 41.4 g
  • fiber 0.9 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 240 mg
  • calcium 144 mg

How to Make It

  1. Split cake in thirds horizontally using a serrated knife; place bottom cake layer, cut side up, on a platter. Arrange 1/2 cup strawberries on cake; spread with 1 1/2 cups yogurt, and top with middle cake layer. Repeat the procedure with 1/2 cup strawberries and 1 1/2 cups yogurt. Top with remaining cake layer; freeze 2 hours.

  2. Combine 1 cup strawberries, sugar, and orange juice in a blender, and process until smooth. Cover and chill. Serve sauce with cake.