This dessert screams Spring delight. It is fresh, light, easy to prepare and uses Spring’s sweet strawberries now appearing regularly in our produce aisles. I’ve been serving this recipe for many years. In fact this is one of the recipes I shared with my children’s elementary school classes when I’d do my quarterly nutrition and cooking classes. I focused on a nutrition topic like Breakfasts of Champions, Thanksgiving recipes, Happy Chinese New Year, Heart-Healthy Foods or April Fool’s Day recipes. The kids loved these classes because we’d talk about the nutrition topic then divide up into three centers where they would either cook up an easy recipe or learn how to read food labels or do a fun food puzzle. One of our favorite worksheets was to name a fruit or vegetable for every letter of the alphabet. It can be done! (x=xigua, a chinese watermelon). It was interesting to watch kids eat foods which they would not normally eat at home, but because of peer pressure or maybe because someone else made it other than mom, they would eat it and love it! I had more moms thank me for getting “Johnny” to try new foods. We all had a lot of fun with these classes!
This dessert starts with a pre-made angel food cake. Feel free to make your own, but the point is to put together a simple dessert that doesn’t take all day to make. The layers can be made ahead and then you can literally pull this together in about five minutes. I layer the angel food cake with fresh sliced strawberries and a delicious cream filling made with cream cheese, sugar-free lemon pudding mix, low-fat milk, lemon Greek yogurt and a little light whipped topping. I top with a dollop of whipped topping and a few more strawberries for the perfect presentation. So tasty, light and delightful!
- Strawberry Lemon Angel Dessert
- 1 (4-serving) box sugar-free instant lemon pudding and pie filling
- 2 cups low-fat milk
- 1 cup lemon Greek yogurt (I use Chobani)
- 8 ounces reduced-fat cream cheese
- 1 Tbsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 large angel food cake, cut in bite-size chunks
- 2 cups sliced strawberries, reserving a few for garnish
- Light Whipped Topping (optional)
- Mint Leaves
- Combine pudding mix, milk, yogurt, cream cheese, lemon zest and lemon juice in a medium bowl. Blend together with an electric mixer on medium speed until well blended and smooth. Cover and chill for at least 15 minutes until slightly thickened.
- When ready to serve, arrange 1/3 angel food cake in bottom of a deep glass bowl or trifle dish. Then spread 1/3 of pudding mixture over cake. Arrange 1/3 of strawberries over pudding mixture. Repeat layers ending with strawberries. Top with whipped topping, if desired and arrange a few strawberry slices over top. Add mint leaves. Can be covered and chilled for up to 2 hours.
Prep time includes 15 minutes chilling in the refrigerator to thicken the pudding mixture.