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.

Recipe by Cooking Light July 2000

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Recipe Summary

Yield:
8 servings (serving size: 1 cake slice and 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

182 calories; calories from fat 1%; fat 0.3g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 5.4g; carbohydrates 41.4g; fiber 0.9g; cholesterol 0mg; iron 0.2mg; sodium 240mg; calcium 144mg.
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