It's the berries - and the angel food cake - that create this impressive, easy dessert.
Prep Time:15 min
Start to Finish:4 hr 15 min
Makes:10 to 12 servings
1 cup whipping (heavy) cream
2 tablespoons sugar
2 cups Yoplait® Thick & Creamy vanilla yogurt (from three 6-ounce containers)
1 round angel food cake (8 inches in diameter), cut into 1-inch pieces
1 cup fresh blueberries
1 cup quartered fresh strawberries
1 cup fresh raspberries
1. In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
2. Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
3. Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
4. Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.
Bake a foolproof Betty Crocker® angel food cake mix and cut half of the baked cake into 1-inch cubes for this recipe.
Just before serving, lightly dust fruit with powdered sugar sprinkled through a small strainer. Garnish with fresh fruit and mint.