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TOTAL TIME: Prep: 5 min. + standing
MAKES: 4 servings

Ingredients

  • 1 package (19.6 ounces) frozen vanilla layer cake
  • 3/4 cup fresh raspberries
  • 3/4 cup (6 ounces) raspberry yogurt

Nutritional Facts

1 each: 610 calories, 23g fat (6g saturated fat), 55mg cholesterol, 287mg sodium, 21g carbohydrate (68g sugars, 5g fiber), 8g protein.

Directions

  1. Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw.
  2. Cut cake into eight slices. Place four slices on dessert plates; sprinkle with raspberries. Top with remaining cake slices; dollop with yogurt. Yield: 4 servings.
Editor's Note: This recipe was tested with Pepperidge Farm frozen three-layer cake.
Originally published as Vanilla Cake with Raspberries in Simple & Delicious May/June 2008, p8

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


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Aspiring Cook User ID: 5120081 161557
Reviewed May. 12, 2010

"I thought it was sooo good!!!!!!!"

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