Strawberry-Angel Food Trifle
plain lowfat Greek yogurt
3 cup(s), (750 ml)
¼ cup(s), (60 ml)
2 tsp(s), (10 ml)
unsweetened frozen strawberries
10 oz, (285 g)
6 cup(s), raw, (1,5 L) thickly sliced
- In a medium bowl, combine yogourt, honey and vanilla extract.
- In a shallow dish, gently mash frozen strawberries with their juices.
- Arrange half of cake over bottom of a large glass bowl; top with half of mashed frozen strawberry mixture and half of fresh strawberries (placing prettiest fresh berries against side of bowl). Spoon half of yogourt mixture over berries, beginning against side of bowl and working inward. Repeat layers; serve immediately or refrigerate up to 2 hours.
- Serving size: 250 ml (1 cup)