Strawberry Yogurt Layer Cake

Strawberry Yogurt Layer Cake

Ingredients:

1       - (18.25-ounce) pacakage 97% fat-free white cake mix

3       - eggs white

1 3/4 - cups water

         - vegetable cooking spray

1/2    - gallon non-fat frozen strawberry yogurt, softened

3       - cups reduced-fat frozen whipped topping, thawed

Garnish: fresh strawberries

Procedure:

Step 1

- Combine first 3 ingredients in a large mixing bowl; beat at high speed with an electric mixer 2 minutes. Pour batter into 2 (9-inch) round cakepans coated with cooking spray.

Step 2

- Bake at 350 degreed for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans in wire racks 15 minutes; remove form pans, and cool completely on wire racks.

Step 3

- Split each layer horizontally into 2 equal layers.

Step 4

- Place 1 layer on a serving plate; spread top with one-third of yogurt. Repeat procedure with 2 layers and remaining yogurt; top with remaining layer. Cover and freez until firm.

Step 5

- Spread top and sides of cake with whipping topping freeze. Garnish if desired.

Yield: 14 servings

LOVER PER SERVING:

Calories 289 (11% from fat)

Fat 3.7g (0g saturated)

Cholesterol 0mg

Sodium 451mg 

Carbohydrate 57.2g

Fiber 0g

Protein 8.2g

Recipe By: Linda Magers
From: Clemmons, North Carolina
Book: Southern Living
Page: 3