1 prepared angel food cake
1 1.3-oz envelope Dream Whip topping mix
2 ounces nonfat strawberry yogurt, 2 to 6 oz
1 pint sliced strawberries
3 kiwi fruit, sliced
1/4 cup toasted slivered almonds
Servings: 12
1. Cut cake vertically into halves. Freeze 1/2 of cake for future use (such as dipping in hot chocolate fudge sauce), tear other half into 3/4" pieces.
2. Prepare topping mix as directed on package using skim milk.
3. Layer half the cake pieces, yogurt, whipped topping, strawberries, and kiwi in a 2 qt serving bowl. Repeat layers and sprinkle with almonds. Garnish with whole strawberries if desired. Refrigerate at least two hours.
1 1.3-oz envelope Dream Whip topping mix
2 ounces nonfat strawberry yogurt, 2 to 6 oz
1 pint sliced strawberries
3 kiwi fruit, sliced
1/4 cup toasted slivered almonds
Servings: 12
1. Cut cake vertically into halves. Freeze 1/2 of cake for future use (such as dipping in hot chocolate fudge sauce), tear other half into 3/4" pieces.
2. Prepare topping mix as directed on package using skim milk.
3. Layer half the cake pieces, yogurt, whipped topping, strawberries, and kiwi in a 2 qt serving bowl. Repeat layers and sprinkle with almonds. Garnish with whole strawberries if desired. Refrigerate at least two hours.