Here’s a scrumptious, no-bake dessert that’s perfect for Mother’s Day or any time you want a special treat. This Strawberry Shortcake Parfait has all the pizzazz of traditional shortcake but without the added fat, calories and “oven time.” Delicious and nutritious, it’s an easily prepared, wholesome confection that pleases the eye and the palate, and a smart, warm-weather dessert-choice all season long.

Ingredients – Salad

• 1 pint strawberries, hulled, cut into large chunks
• 1 Tbsp sugar, divided
• 1 tsp honey
• 1 cup low fat vanilla yogurt*
• 1/4 teaspoon lemon zest
• 1/2 store bought angel food cake, cubed
• Fresh mint leaves, optional

Preparation

1. Toss berries with 2 teaspoons sugar and honey. Cover and chill for 30 minutes to an
   hour. (The berries and sugar will create a syrup.)
2. Mix yogurt with remaining 1 teaspoon of sugar and lemon zest.
3. Build shortcakes in parfait glasses or tumblers using a few cubes of angel food cake for the
   bottom layer, followed by 2 tablespoons of the yogurt mixture, then 1 tablespoon of the strawberries. Repeat process to make another layer.
4. Dollop any leftover yogurt mixture on top, and garnish with fresh mint leaves.

Thick Custard Style Yogurt

Drain low fat vanilla yogurt by wrapping in cheesecloth overnight to create thick custard style yogurt.

Nutrition Information Per Serving

Recipe Yields 4 Servings
Calories 294
Fat: 1 g
Saturated Fat 1 g
Cholesterol 4 mg
Sodium 524 mg
Carbohydrates 64 g
Fiber 2 g
Protein: 8 g