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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A creamy ricotta-vanilla ‘custard’ cuts calories and boosts calcium in this light take on an English classic. This recipe blends the wonderful creaminess of ricotta and fat-free vanilla yogurt, with berries and angel food cake, saving you extra calories!Delicious! Chilling time is not included in the prep time.This needs to be well chilled before serving, and in-between servings. Source: Merwyn Garbini - Tucson, Arizona Ingredients:
2 cups non-fat vanilla yogurt |
1 cup part-skim ricotta cheese |
1 cup fresh blueberries |
1 cup sliced fresh strawberries |
4 cups cubed angel food cake |
1/2 cup reduced-fat whipped topping |
Directions:
1. In a blender, combine yogurt and ricotta cheese; cover and process until combined.
2. 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.
3. Top with whipped topping. Refrigerate leftovers.
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