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Fruit and Cream Layered Salad





Recipe Link: http://bhg.com

List of Ingredients




1/2 of an 8-ounce container fat-free or reduced-fat frozen whipped dessert topping, thawed
1 8-ounce carton strawberry low-fat yogurt
1/2 of an 8-ounce package reduced-fat cream cheese, softened
1 tablespoon sugar
2 teaspoons lemon juice
1/4 teaspoon almond extract
8 cups bite-size pieces of fresh and/or canned, drained fruit (such as melon, strawberries, seedless grapes, apples, pears, peeled peaches, apricots, and/or bananas)
Whole strawberry (optional)
2 tablespoons sliced, toasted almonds

Recipe



1. Set aside 2 tablespoons of the whipped topping for garnish. In a medium bowl gradually stir or whisk yogurt into cream cheese until smooth. Stir in sugar, lemon juice, and almond extract; fold in the remaining dessert topping.

2. In a large (about 2-1/2-quart) clear glass serving bowl, layer half of the fruit. Top with half of the yogurt mixture. Repeat layers, spreading yogurt mixture to edge of bowl. Serve immediately or cover and chill in the refrigerator for up to 1 hour. Before serving, garnish with reserved whipped topping and, if desired, whole strawberry. Sprinkle with almonds. Makes 12 to 14 servings.

Dietary exchanges: 1/2 fruit, 1/2 milk, 1/2 fat.

Nutrition facts per serving: 102 calories, 3 g total fat, 2 g saturated fat, 8 mg cholesterol, 55 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein.