Angel Fruit Dessert
|Whipping cream||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Strawberry yogurt/Raspberry / blueberry / peach yogurt||1 Cup (16 tbs)|
|Angel cake||3 Cup (48 tbs), cut into 1-inch cubes|
|Frozen strawberries/Raspberries / blueberries / peaches||10 Ounce (1 Package)|
Place choice of frozen fruit in carton in a bowl of warm water; set aside to thaw.
Meanwhile, in mixer bowl beat whipping cream and sugar with rotary beater or electric mixer till soft peaks form.
Fold in choice of yogurt.
Fold in angel cake cubes.
Turn cake mixture into an 1 1x7x2-inch pan.
Cover; chill in freezer 20 minutes.
To serve, spoon cake mixture into dessert dishes.