Frozen Strawberry Layer Cake
Don’t you think it’s time for a yummy strawberry dessert that’s easy and low-fat? The strawberries are delicious and plentiful. So, I’m making it for our family dinner on Mother’s Day. It’s a Weight Watchers recipe.
- 1 1/2 lbs strawberries, hulled and sliced (about 6 cups)
- 1/2 cup sugar
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. table salt
- 4 cups fat-free strawberry frozen yogurt (You can use vanilla or chocolate yogurt.)
- 12 oz. angel food cake, prepared from mix, cut into 1/4-inch slices
To make strawberry sauce, combine strawberries, sugar, lemon juice, and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.
Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.
Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread half the strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with remaining strawberry sauce, and seal the top with remaining cake slices. Cover with plastic wrap aqnd freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 munutes before unmolding. Slice into 12 pieces and serve. Yields 1 piece per serving.
Happy Mother’s Day to all who are mothers or have had a mother. 🙂