Monday, April 4, 2011

Strawberry Yogurt Layer Cake

Strawberry Yogurt Layer Cake


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


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

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

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