Strawberries and Cream Trifles

Have you found that, with the arrival of spring, you crave lighter fruit based desserts instead of rich chocolate and peanut butter type treats?  Yeah, me neither.  I crave them both!  But when I was out walking Hadley the other day, I passed our local fruit cart man and was lured in by the sweet smell of fresh strawberries and had to have them.

Strawberries always call out for whipped cream but that would turn a lighter dessert into a very calorie dense one.  So I played around with using thick Greek style yogurt as a base and pumping up the flavor with a little sugar, vanilla and whipped topping.  It's definitely tangier than whipped cream thanks to the yogurt.  But that's actually a great thing with the berries.  Enjoy!


Ingredients
18 oz. Greek style yogurt (approx.)
1/4 Cup sugar or more to taste
1 Teaspoon vanilla
4 oz. Prepared whipped topping (like Cool Whip)
1 lb. Strawberries, hulled and sliced
4 Slices angel food, sponge or pound cake

Add the sugar and vanilla to the yogurt and whisk until combined.  Fold in the whipped topping and stir in the strawberries.  This is best made the day before and stored in a covered container in the refrigerator.  The strawberries will bleed their juice into the yogurt and give a great flavor.

Cut up your favorite cake into cubes and layer cake and yogurt mixture in a serving dish.  Makes 4 - 6 servings.