Ingredients
1 round Angel Food Cake, sliced
1 can pineapple tid bits in juice, drained (reserve juice)
1 cup fat-free natural yogurt
½ cup fat free sour cream
1 box sugar-free vanilla instant pudding mix
1 box sugar-free strawberry gelatin mix
1 cup fat-free whipped topping
6 large or 10 small fresh or frozen strawberries, sliced
Directions:
1. Combine pudding mix with yogurt, sour cream, pineapple, and ¼ cup pineapple juice, fold in whipped topping.
2. Dissolve gelatin mix in 1 cup hot water, add ½ cup cold water and ½ cup pineapple juice, chill.
3. Put single layer of Angel Food Cake slices in 9×13” glass dish, top with vanilla-yogurt mixture.
4. Add second layer of Angel Food Cake slices, top with strawberries.
5. When gelatin is beginning to set, spoon over strawberries.
6. Refrigerate for at least 1 hour.
7. Serve with whipped topping if desired.
