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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. Ingredients:
2 cups fat-free 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. Top with whipped topping. Refrigerate leftovers. Yield: 8 servings.
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