1-½poundsstrawberries, hulled and sliced (about 6 cups)
½cupsugar
2tablespoonsfresh lemon juice
½teaspoonsalt
4cupsfrozen fat-free vanilla frozen yogurt
12ouncesangel food cake, prepared from mix, cut into ¼-inch thick slices
Fresh strawberries, for garnish (optional)
Instructions
First Make the Strawberry Sauce:
In a saucepan, combine the strawberries, sugar, lemon juice, and salt. Cook over medium heat, stirring often, until the sugar melts and the mixture begins to simmer. Lower the heat and simmer for 15 minutes, stirring often.
Using a potato masher, mash half the berries so the mixture is a combination of smooth and chunky.
Cool the sauce to room temperature and use immediately or cover and refrigerate for up to 2 days.
Prepare the Cake:
Scoop the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until it is a soft and spreadable consistency.
Line the bottom of a 9-inch round springform pan with ⅓ of the cake slices, cutting any slices you need to fit the shape of the pan.
Spread evenly with ½ the softened frozen yogurt, covering the layer of cake slices.
Spread half the strawberry sauce over the frozen yogurt.
Top the strawberry sauce with ½ the remaining cake slices, again cutting any you need to fit into the pan.
Spread the rest of the frozen yogurt over the cake and then top with the remaining sauce.
Cover with the remaining cake slices.
Freeze the Cake:
Cover the pan with plastic wrap and freeze for at least 6 hours or up to 3 days.
For Serving:
Let the cake stand at room temperature for about 30 to 40 minutes before unmolding. Alternatively let the cake soften for a couple of hours in the fridge and then let it stand at room temperature 10 minutes before unmolding.
Slice into 12 pieces and serve.
Recipe Notes
This cake would be good with chocolate or strawberry frozen yogurt instead of vanilla. I may try a chocolate yogurt, raspberry sauce combination sometime too.To speed chilling of the strawberry sauce, I filled the sink half way with ice water and then placed the pan in the ice water, being careful not to get water in the sauce, and stirred until cool, about 5 minutes.Next time, I will make the sauce a day ahead to save time.For a smaller cake, use half the amount of ingredients and layer in an 8-½ x 4-½-inch loaf pan. (I lined it with plastic wrap for easy unmolding.)Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.10*SmartPoints (Green plan)10*SmartPoints (Blue plan)10*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Frozen Strawberry Layer Cake Recipe
Amount Per Serving (1 slice)
Calories 158Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Carbohydrates 36.6g12%
Fiber 1.9g8%
Protein 3.2g6%
* Percent Daily Values are based on a 2000 calorie diet.