It’s that time of year when all things around us are Red, White and Blue (if you’re in the U.S. … I know some of you reading this aren’t!)… and what perfect time to celebrate with something easy to whip up that’s yummy AND easy AND light with a red, white and blue flair. This is something I make often, for guests as well as for my family. And it’s something that I’ve thrown together as I do so many of my cooking delights. Some not always so tasty (those don’t make it to the pages of The OP Life! haha!).
This is a great alternative if you love strawberry shortcake. Adding a bit of lemon for flavor and substituting angel food cake for the pound cake.
Irene’s Lemon Berry Dessert
- 1 angel food cake
- 2 small containers light lemon yogurt
- 1 container fat free Cool Whip
- blueberies and strawberries
Slice your angel food cake. Layer into your pan.
Combine your Cool Whip with your yogurt and layer on top of the cake.
I did this the night before and topped it with the berries the morning I was going to serve it.
Simple! Do it up like this. Or layer it in a trifle bowl, or even make in individual parfaits. If you wanna see me do this in action, take a look at my TV segment this was featured on Oklahoma Live.