| |
|
|
- 1 8-ounce prepared angel food cake
- ¼ cup raspberry preserves
- 2 cups Vanilla or Raspberry Lowfat Mountain High Yoghurt
- 1 cup blueberries, divided
- 1 cup chopped strawberries, divided
- Additional whole strawberries for garnish
|
|
|
Cut angel food cake into one-inch cubes. Set aside.
Combine raspberry preserves and vanilla or raspberry yoghurt in a medium glass or ceramic bowl. Spoon ¼ cup of the yoghurt mixture into the bottom of a parfait serving glass. Add ¼ cup blueberries, followed by ¼ of the angel food cake cubes, ¼ cup of strawberries, followed by another ¼ cup of the yoghurt mixture. Garnish with an additional whole strawberry. Repeat for the remaining three serving glasses. Serve chilled.
Makes 4 servings.
Click here to view the Next Recipe!
|
|
|
|
|
|
|
|
|
| Calories - 330 |
| Total Fat - 1.5g |
| Cholesterol - 5mg |
| Potassium - 384mg |
| Sodium - 500mg |
| Total Carbohydrates - 71g |
| Protein - 9g |
| Fiber - 3g |
| Calcium - 25% |
|
|
|
|
|
*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
|
|
|
|
|
|
| |
|
| |
|
|
Recipes 
