Berry Angel Delight
It's the berries - and the angel food cake - that create this impressive,
easy dessert.
1 cup whipping (heavy) cream
2 tablespoons sugar
2 cups vanilla yogurt (from three 6-ounce
containers)
1 round angel food cake (8 inches in diameter), cut into 1-inch pieces
1 cup fresh blueberries
1 cup quartered fresh strawberries
1 cup fresh raspberries
In chilled medium bowl, beat whipping cream and sugar with electric mixer
on high speed until stiff peaks form. Gently stir in yogurt. Place cake
pieces in large bowl; gently stir in yogurt mixture. In medium bowl,
gently mix berries. Spoon half of the cake mixture into 9-inch springform
pan; press firmly in pan with rubber spatula. Top with half of the
berries. Repeat with remaining cake mixture; press with spatula. Top with
berries. Cover and refrigerate at least 4 hours or overnight. Run metal
spatula carefully along side of dessert to loosen; remove side of pan.
Cut dessert into wedges.
Bake a foolproof Betty Crocker angel food cake mix to use in this recipe.
Cut half of a baked cake into 1-inch cubes for this recipe.
from www.bettycrocker.com
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