This classic dessert gets an update when fresh berries meet the convenience of prepared whipped topping, individual sponge cakes and other packaged items. It's fast and delicious when time is short. Sometimes I use scones instead of shortcakes. —Eileen Warren, Windsor, Ontario
- 1 cup lemon yogurt
- 1 cup whipped topping
- 4 individual round sponge cakes
- 1/4 cup orange juice
- 2-2/3 cups sliced fresh strawberries
- 1. 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.
1 each: 238 calories, 6g fat (4g saturated fat), 31mg cholesterol, 214mg sodium, 40g carbohydrate (29g sugars, 2g fiber), 5g protein.
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