Lime Kiwi Cloud
"I enjoy serving this luscious dessert any time of the year," says Bernice Janowski of Stevens Point, Wisconsin. She relies on prepared angel food cake, fruit and a few other items to whip up the tangy treat and simple strawberry sauce.
SERVINGS
|
12
|
CATEGORY
|
Low Fat
|
METHOD
|
Chill
|
PREP |
20 min. |
COOK
|
10 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 12 cups cubed angel food cake (about 12 ounces)
- 2 cartons (6 ounces each) reduced-fat vanilla yogurt
- 1/4 cup lime juice
- 2 teaspoons grated lime peel
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 6 medium kiwifruit, peeled and sliced
- 1 package (24 ounces) frozen unsweetened whole strawberries
- 2 tablespoons sugar
- 1 tablespoon cornstarch
DIRECTIONS
Arrange half the cake cubes in an ungreased 13-in. x 9-in. dish. In a large bowl, combine the yogurt, lime juice and peel; fold in whipped topping. Spread half the yogurt mixture over the cake, pressing down to make a smooth layer. Layer with kiwi slices. Top with the remaining cake and yogurt mixture. Cover and refrigerate for 2-3 hours or until set.
Meanwhile, thaw strawberries, reserving juice. In a small bowl, combine the sugar, cornstarch and reserved juice until smooth; set aside. Place strawberries in a saucepan; bring to a boil over medium heat, mashing strawberries. Stir in cornstarch mixture; cook and stir for 2 minutes or until thickened. Remove from the heat; cool. Cover and refrigerate until serving. Scoop cake into dessert dishes; drizzle with strawberry sauce. Yield: 12 servings.