Layered yogurt, whipped topping and angel food cake create a dreamy dessert topped with strawberries.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 15
Number Of Ingredients 8
Steps:
- In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of cake cubes.
- In large bowl, mix yogurt, lime peel and lime juice until well blended. Gently stir in whipped topping.
- Spoon half of mixture over cake cubes in baking dish; press down to smooth layer. Arrange kiwifruit slices over mixture. Repeat cake and yogurt layers; press down. Cover; refrigerate until set, at least 3 hours.
- Meanwhile, drain strawberries, reserving liquid in 2-quart saucepan; set strawberries aside. Stir cornstarch into liquid until well blended. Heat to boiling over medium heat, stirring constantly. Remove from heat; cool 15 minutes. Stir in strawberries. Refrigerate until chilled, at least 30 minutes.
- To serve, cut dessert into squares; place on individual dessert plates. Spoon sauce over each serving. Store in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 31 g
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