4 cups cubed angel food
cake (about 1/2 cake)
1 pt. sliced strawberries
1/4 cup sugar
1 envelope KNOX Unflavored Gelatin
1/2 cup fat free milk
1 container (8 oz.) BREYERS Vanilla Lowfat Yogurt
1 cup thawed COOL WHIP FREE Whipped Topping
Place cake cubes in 2-quart glass bowl or 4 individual dessert dishes.
Toss strawberries with sugar; set aside.
Sprinkle gelatin over milk in saucepan; let stand 1 minute. Cook on low heat 3
minutes or until gelatin is completely dissolved, stirring constantly. Remove
from heat; pour into medium bowl. Cool slightly.
Add yogurt and whipped topping to gelatin mixture; stir with wire
whisk until well blended. Reserve 1/4 cup of the strawberries for
garnish. Spoon remaining strawberries over cake cubes; top with
whipped topping mixture. Refrigerate at least 30 minutes before
serving. Garnish with reserved strawberries.
Serves: 8 (2/3 cup each)
Nutrition (per serving)
Total fat 1 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 190 mg
Carbohydrate 30 g
Dietary fiber 1 g
Sugars 27 g
Protein 4 g
Vitamin A 0 %DV
Vitamin C 40 %DV
Calcium 10 %DV
Iron 0 %DV