Nutrition Facts

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

Ingredients

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

Preparation

• • Make a Thick Custard-Style Yogurt. Place a strainer over a medium bowl. Set cheesecloth in strainer and spoon yogurt on top of cheesecloth. Wrap the cheesecloth over yogurt and refrigerate overnight to create thick custard-style yogurt.
  • In a medium bowl, toss berries with honey and 2 teaspoons of sugar. Cover and chill for 15 minutes to an hour.
  • In a small bowl, mix strained yogurt with remaining teaspoon of sugar and lemon zest.
  • Build shortcakes in parfait glasses or tumblers using a few cubes of angel food cake for bottom layer, followed by 2 tablespoons of yogurt mixture, then 1 tablespoon of strawberries. Repeat process to make another layer. Dollop any leftover yogurt mixture on top, and garnish with fresh mint leaves.

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