- 1 cup (8 ounces) lemon yogurt
- 1 cup whipped topping
- 4 individual round sponge cakes
- 1/4 cup orange juice
- 2-2/3 cups sliced fresh strawberries
- In a small bowl, combine the yogurt and whipped topping. Place sponge cakes on dessert plates; drizzle with orange juice. Spread with half of the yogurt mixture. Top with strawberries and remaining yogurt mixture. Yield: 4 servings.
Originally published as Citrus Shortcake in Quick Cooking July/August 2004, p6
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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