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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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This was originally on mealsfor . The yogurt has to be prepared the day before and drain for at least 8 hours. Ingredients:
cheesecloth |
4 cups low-fat yogurt |
2 cups frozen light whipped dessert topping, thawed |
1 teaspoon vanilla extract |
3/4 cup strawberry preserves |
1 1/4 lbs frozen sweetened strawberries, thawed |
1 frozen pound cake, thawed and cut into 1-inch cubes |
2 cups fresh strawberries, cut into 1/2-inch slices |
1 teaspoon almond extract |
1 -2 tablespoon amaretto |
Directions:
1. Line a stariner or colander with cheesecloth and place over a deep bowl, so that there is 1 clearance between the bottom of the bowl.
2. Spoon yogurt in strainer.
3. Cover and refrigerate at least 8 hours or overnight to allow yogurt to drain.
4. Discard liquid in bowl.
5. Combine dessert topping that, has been mixed with almond extract, vanilla and yogurt in a bowl.
6. Fold together and set aside.
7. Combine preserves, strawberries and Amaretto with their liquid in another bowl.
8. Mash until smooth and set aside.
9. Spread one third of the yogurt mixture in a deep glass bowl or soufflé dish.
10. Sprinkle with half of cake cubes, then drizzle with half of the strawberry mixtures.
11. Arrange some strawberry slices around the side of the bowl.
12. Reserve 1/3 of yogurt mixture and spread remaining yogurt mixture into bowl.
13. Sprinkle strawberry slices over yogurt mixture in bowl.
14. Top with remaining cake cubes, then remaining preserves mixture.
15. Spread remaining yogurt mixture over top.
16. Refrigerate until ready to serve.
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