• cheesecloth
• 4 cups lowfat vanilla yogurt
• 2 cups light frozen dessert topping, thawed
• 1 tsp. vanilla extract
• 3/4 cup strawberry preserves
• 1-1/4 lbs. sweetened frozen strawberries, thawed
• 1 frozen pound cake, thawed and cut into 1 inch cubes
• 2 cups strawberries, cut into 1/2 inch slices

Line a strainer or colander with cheesecloth and place over a deep bowl so that there is 1 inch clearance between the bottom of the bowl. Spoon yogurt into strainer. Cover and refrigerate at least 8 hours or overnight to allow yogurt to drain.

Discard liquid in bowl. Combine dessert topping, vanilla and drained yogurt in a bowl. Fold together and set aside. Combine preserves and strawberries with their liquid in another bowl. Mash until almost smooth and set aside.

Spread one third of yogurt mixture in a deep glass bowl or soufflé dish. Sprinkle with half of cake cubes, then drizzle with half the strawberry mixture. Arrange some strawberry slices around the side of the bowl. Reserve one third of yogurt mixture and spread remaining yogurt mixture into bowl. Sprinkle strawberry slices over yogurt mixture in bowl. Top with remaining cake cubes, then remaining preserves mixture. Spread remaining yogurt mixture over top. Refrigerate until ready to serve.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 155, fat 2.5g, 14% calories from fat, cholesterol 8mg, protein 4.2g, carbohydrates 31.2g, fiber 1.3g, sugar 29.5g, sodium 61mg, diet points 3.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.7, Bread: 0.0, Lean meat: 0.0, Fat: 0.5, Sugar: 1.4, Very lean meat protein: 0.0

  view detailed nutritional information