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Ingredients
- 4 oz frozen nondairy whipped topping (1 ½ cups), thawed
- 1 pint fresh strawberries, thinly sliced
- 1 Bakery glazed lemon creme cake
- ⅓ cup Italian sweet creme (or vanilla) coffee creamer
- 1 container low-fat vanilla Greek yogurt (5–6 oz)
Steps
- Set whipped topping out to thaw. Slice strawberries.
- Cut 6 ½-inch-thick slices from cake; arrange 4–5 slices to cover bottom of 9-inch square serving dish. Drizzle or brush creamer over cake slices.
- Combine yogurt and strawberries; spoon mixture evenly over cake slices. Spread whipped topping over strawberry mixture.
- Crumble remaining cake slice over top for garnish. Chill 1 ½ hours (or overnight) until thoroughly chilled and cake slices are softened. Serve.
Amount per ⅑ recipe serving: Calories 180, Total Fat 8g, Sat Fat 3.5g, Trans Fat 0g, Chol 20mg, Sodium 105mg, Total Carb 22g, Fiber 1g, Sugars 16g, Protein 2g, Calc 4%, Vitamin A 2%, Vitamin C 30%, Iron 0%