• 2 cups fat-free vanilla yogurt
• 1 cup part-skim ricotta cheese
• 1 cup fresh blueberries
• 1 cup sliced fresh strawberries
• 4 cups cubed angel food cake
• 1/2 cup reduced-fat whipped topping
Directions:
• In a blender, combine yogurt and ricotta cheese; cover and process until combined.
• In a small bowl, combine blueberries and strawberries. Place half the cake cubes in a 2-qt. glass bowl. Layer with 1 cup berries and half the yogurt mixture. Top with remaining cake cubes, 3/4 cup berries and the remaining yogurt mixture. Garnish with remaining berries. •Top with whipped topping. Refrigerate leftovers.
Happy Easter
Enjoy!
No comments:
Post a Comment