1 Serving (1 Serving)Calories 190(Calories from Fat 35),Total Fat 4g(Saturated Fat 4g,Cholesterol 0mg;Sodium 190mg;Total Carbohydrate 35g(Dietary Fiber 2g,Sugars 31g),Protein 3g;Percent Daily Value*:Vitamin A 4 %;Vitamin C 80 %;Calcium 8 %;Iron 2 %;Exchanges:1 Starch;1 1/2 Other Carbohydrate;1/2 Fat;Carbohydrate Choices:2 ;*Percent Daily Values are based on a 2,000 calorie diet.
- 1 large angel food cake, cut into 1-inch cubes (about 12 cups)
- 2 containers (6 oz each) Yoplait Thick & Creamy vanilla yogurt
- 2 Teaspoons grated lime peel
- 1 Cup lime juice
- 1 container (8 oz) frozen light whipped topping, thawed
- 6 kiwifruit, peeled, sliced
- 2 packages (10 oz each) frozen strawberries in syrup, thawed
- 2 Teaspoons cornstarch
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.