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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 12 |
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It's the berries - and the angel food cake - that create this impressive, easy dessert. This can also be a bit semi homemade if you use a store bought cake. Ingredients:
1 cup whipping cream (heavy) |
2 tablespoons sugar |
2 cups yoplait thick & creamy vanilla yogurt |
1 round angel food cake, cut into 1-inch pieces (8 inches in diameter) |
1 cup fresh blueberries |
1 cup quartered fresh strawberries |
1 cup fresh raspberry |
Directions:
1. In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
2. Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
3. Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
4. Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.
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