ANGEL FOOD CAKE, SUMMER FRUIT AND YOGURT PARFAIT
Prep Time: 30 Minutes
Yields: 4–6 Servings
Talk about a quick, great dessert that can also be served in place of a heavy breakfast or lunch. This simple parfait can be easily made using seasonal fruit, your favorite fruit enhanced yogurt and low fat whipped topping.
1 angel food cake, diced ½ inch
1 cup fresh Louisiana blueberries
1 cup fresh Louisiana blackberries
1 cup sliced fresh Louisiana strawberries
2 Ruston peaches, seeded and diced
1 (11-ounce) jar Bittersweet Plantation Dairy® Ruston Peach Yogurt
1 (11-ounce) jar Bittersweet Plantation Dairy® Lemon Meringue Yogurt
1 container low fat whipped topping
½ cup granola
orange zest for garnish
Fresh mint for ganish
In one large trifle dish or 6 parfait glasses, place 1 inch of diced angel food cake and top with a generous portion of peach yogurt and a layer of blueberries. Continue to layer until a layer of each fruit has been added, alternating the yogurt flavors. Top the parfait with swirls of whipped topping and garnish with granola, orange zest and fresh mint. Serve immediately.