Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. Hy-Vee plain yogurt | ||
| 1 (16 oz) container Hy-Vee whipped topping, thawed | ||
| ⅓ c. Hy-Vee powdered sugar | ||
| 24 (10 oz each) plastic disposable cups | ||
| 1 prepared Hy-Vee angel food cake, cut into 1-inch cubes | ||
| 2 lbs. strawberries, hulled and sliced | ||
| 2 pt. blueberries | ||
| 1 (8 oz) container Hy-Vee whipped topping, thawed | ||
| Blueberries, for garnish |
Directions
- In a medium bowl, mix yogurt, 16 ounces whipped topping and powdered sugar.
- In plastic cups, layer cake, berries and yogurt mixture; repeat with cake and berries. Top with a dollop of whipped topping. Garnish with a blueberry, if desired.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 125mg
- Total Carbohydrates: 24g
- Protein: 2g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 40%
0%
Iron 2%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Summer 2012, Hy-Vee weekly ad from the week of June 25, 2014.