Yield: 1 servings
Measure | Ingredient |
---|---|
8 ounces | Regular or custard style lowfat yoghurt |
4 ounces | Fat free cream cheese |
3 tablespoons | Fat free sour cream |
1 tablespoon | Lemon zest |
2 cups | Pre-purchased Angel food cake cut into |
\N \N | ; 1inch cubes |
3 cups | Fresh mixed berries - stories; raspberries, |
\N \N | ; blackberries, |
\N \N | ; and/or blueberries |
½ cup | Chopped toasted almonds |
2 tablespoons | Brown sugar |
1. In a small bowl, mix together the yoghurt, cream cheese, sour cream and lemon zest until well blended.
2. In 4 goblets layer each with the angel food cake, berries and yoghurt mixture. Sprinkle tops with the almonds and brown sugar.
To toast almonds: Place on a cookie sheet and bake 10 minutes at 325 degrees or til golden brown. Low fat cooking doesn't mean giving up what we love, just use sparingly - such as nuts.
Prep: 15 minutes
Servings: 4
Recipes copyright C1999 Cut the Calories Cook-Off Contest.
Converted by MC_Buster.
NOTES : From Margee Berry. In the GMA Cut the Calories Cook-Off Contest Recipe by: Good Morning America Converted by MM_Buster v2.0l.