Ingredients
2
containers (6 oz each) Greek Fat Free strawberry yogurt
1/2
cup frozen (thawed) reduced-fat whipped topping
1
loaf (12 oz) angel food cake (10-inches)
2
cups sliced fresh strawberries
3/4
cup fresh blueberries
Preparation
In medium bowl, place yogurt; fold in whipped topping.
Cut angel food cake loaf into 6 slices; place on individual dessert plates. Top each slice with about 3 tablespoons of the yogurt mixture. Spoon about 3 tablespoons of strawberries and generous tablespoon of blueberries over yogurt mixture.
