• 10servings
  • 255minutes
  • 320calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsCalcium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup whipping (heavy) cream

  2. 2 tablespoons sugar

  3. 2 cups Yoplait® Thick & Creamy vanilla yogurt (from three 6-ounce containers)

  4. 1 round angel food cake (8 inches in diameter), cut into 1-inch pieces

  5. 1 cup fresh blueberries

  6. 1 cup quartered fresh strawberries

  7. 1 cup fresh raspberries

Instructions Jump to Ingredients ↑

  1. In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.

  2. Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.

  3. Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.

  4. Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.


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