Low Calorie Strawberry Short Cake

Matt and I made an agreement this New Year’s to transition to a healthier lifestyle. Since he likes it when I make Strawberry Short Cake, I thought I would create a healthier version of my current recipe, this Valentin’s Day.

In order to cut down on the calories of my original recipe, I used honey instead of sugar, low fat pound cake, and created the whip cream using Yoplait Light and 4 table spoons of Low fat Cool Whip. The recipe was quick easy and delicious.

The wonderful thing about Yoplait is that they offer more than 20 different flavors, such as Boston Cream Pie, which are the perfect companion to help kill that dessert craving without losing out on great taste.

Low-Calorie Strawberry Short Cake using Yoplait Light:

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Prep time: 10 -15 minutes

Serving size: 2

Calories: 150

Ingredients:

1 Strawberry Yoplait Light

1 cup Frozen Strawberries

½ Teaspoon Honey

1 Slice low fat Pound Cake

4 Tablespoons of Cool Whip

Instructions:

Step 1

Microwave 1 cup frozen strawberries for 1 minute using a microwave safe bowl.  Next using a fork mix in  ½ teaspoon honey to the strawberries and break them into bit size pieces.

Step 2

Mix together 4 tablespoons of Cool Whip with 1 Strawberry Yoplait Light and cut the slice of Pound Cake into bit size cubes.

Step 3

Build your Strawberry Short Cake by alternating layers of the pound cake, strawberry mixture and yogurt mixture. Do this till you reach the top and enjoy!

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