KIWI CLOUD WITH STRAWBERRY SAUCE
Source of Recipe
Unknown, SUBMITTED BY: ldyolake
List of Ingredients
Dessert
1 large angel food cake, cut into 1-inch cubes (about 12 cups)
2 containers (6 oz each) Yoplait® Thick & Creamy vanilla yogurt
2 teaspoons grated lime peel
1/4 cup lime juice
1 container (8 oz) frozen light whipped topping, thawed
6 kiwifruit, peeled, sliced
Sauce
2 packages (10 oz each) frozen strawberries in syrup, thawed
2 teaspoons cornstarch
Recipe
1 . In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of cake cubes.
2 . In large bowl, mix yogurt, lime peel and lime juice until well blended. Gently stir in whipped topping.
3 . Spoon half of mixture over cake cubes in baking dish; press down to smooth layer. Arrange kiwifruit slices over mixture. Repeat cake and yogurt layers; press down. Cover; refrigerate until set, at least 3 hours.
4 . Meanwhile, drain strawberries, reserving liquid in 2-quart saucepan; set strawberries aside. Stir cornstarch into liquid until well blended. Heat to boiling over medium heat, stirring constantly. Remove from heat; cool 15 minutes. Stir in strawberries. Refrigerate until chilled, at least 30 minutes.
5 . To serve, cut dessert into squares; place on individual dessert plates. Spoon sauce over each serving. Store in refrigerator.
15 servings
High Altitude (3500-6500 ft): In Step 4, boil 2 to 3 minutes after adding cornstarch.
NUTRITION INFORMATION PER SERVING: Serving Size: 1 Serving Calories 190 Calories from Fat 35 Total Fat 4g 6% Saturated 4g 20% Cholesterol 0mg 0% Sodium 190mg 8% Total Carbohydrate 35g 12% Dietary Fiber 2g 8% Sugars 31g Protein 3g
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