December 11, 2010


1 (3 oz.) pkg. strawberry gelatin
1 c. boiling water
1 (8 oz.) carton strawberry yogurt
4 c. sliced fresh strawberries (about 2 baskets)
6 tbsp. sugar
1 pt. real whipping cream whipped
1 (8-9 inch) angel food cake
Whipped cream for garnish
Strawberries for garnish

Dissolve gelatin in boiling water. Chill until consistency of unbeaten egg white. Whip until frothy. Fold in yogurt. Add strawberries, sweetened with 6 tablespoons of sugar. Fold in real whipped cream. Break cake into small pieces (about 1 inch) and fold into mixture. Pour into angel food cake pan, springform pan or use 9 x 13 inch baking pan. Refrigerate several hours or overnight. Freeze if desired. To serve unmold and garnish with additional whipped cream and strawberries. Makes 12 to 15 servings.

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