A creamy ricotta-vanilla "custard" cuts calories and boosts calcium in this light take on an English classic. —Merwyn Garbini, Tucson, Arizona
Ingredients
- 2 cups fat-free vanilla yogurt
- 1 cup part-skim ricotta cheese
- 1 cup fresh blueberries
- 1 cup sliced fresh strawberries
- 4 cups cubed angel food cake
- 1/2 cup reduced-fat whipped topping
Directions
- In a blender, combine yogurt and ricotta cheese; cover and process until combined.
- In a small bowl, combine blueberries and strawberries. Place half the cake cubes in a 2-qt. glass bowl. Layer with 1 cup berries and half the yogurt mixture. Top with remaining cake cubes, 3/4 cup berries and the remaining yogurt mixture. Garnish with remaining berries. Top with whipped topping. Refrigerate leftovers.
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