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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Home Cooking Magazine Ingredients:
1 pint strawberry, washed and hulled |
1/2 pint fresh raspberry |
2 tablespoons sugar |
2 tablespoons orange juice, divided |
1/4 cup strawberry jam |
6 ounces angel food cake (half of 12 oz cake) |
8 ounces vanilla yogurt |
Directions:
1. Slice strawberries and set half of them aside with the raspberries. Place remaining strawberries in a mixing bowl with the sugar and 1 tablespoon orange juice. Mash with fork and let stand until they are juicy.
2. Combine jam and remaining 1 tablespoon orange juice.
3. Slice cake horizontally into 3 layers using a serrated knife. Spread jam onto bottom and middle layers and reassemble cake. When ready to serve, overlap 2 slices on each of 4 dessert plates.
4. Stir reserved strawberries and raspberries into mashed berries. Top each cake slice with a spoonful of berries and a dollop of yogurt. Serve immediately.
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