Strawberry and blackberry icebox cake
6
Points®
Total time: 8 hr 20 min • Prep: 20 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
The beauty of icebox cakes is that the layers of cookies or crackers will soften as the cake sits in the fridge. Feel free to mix up the berries by adding or subbing in blueberries or raspberries for a delicious variation. This cake slices best with it's very cold. Take it out of the fridge just before cutting and serving it.
Ingredients
Plain fat free Greek yogurt
1 cup(s)
Low fat cream cheese
3 oz
Powdered sugar (confectioner's)
2 Tbsp
Lemon zest
¾ tsp
Vanilla extract
½ tsp
Light aerosol whipped cream
2 cup(s)
Reduced-fat cinnamon graham crackers
15 square(s)
Strawberries
1⅓ cup(s)
Blackberries
1⅓ cup(s)
Ground cinnamon
2 tsp
Fresh mint leaves
2 tsp
Instructions
1
Line a 9-by-5-inch loaf pan with plastic wrap, letting the ends hang over the long sides of the pan by several inches.
2
Using an electric mixer, in a large bowl, beat the yogurt, cream cheese, and sugar until fluffy, about 3 minutes. Beat in the lemon zest and vanilla. Gently fold in the whipped topping.
3
Line the bottom of the prepared pan with 3 graham cracker squares; top evenly with about ¾ cup of the yogurt mixture, then ⅓ cup each strawberries and blackberries. Repeat the layers 3 more times. Top with the remaining graham crackers.
4
Cover the top of the cake with the overhanging plastic wrap. Gently press down on the top and pat the edges to form an even shape. Refrigerate until the graham crackers soften, at least 8 hours or up to 1 day.
5
Just before serving, uncover the cake and invert it onto a platter; remove the plastic wrap. Using a long serrated knife, cut the cake into 8 slices. Dust the slices lightly with cinnamon and garnish with mint sprigs (if using). Serve with more berries.
6
Serving size: 1 slice
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