This mouth-watering dessert is filled with good for you fruit and is a cinch to put together. Recipe adapted from Pear Bureau Northwest
Get creative with the fruit selections in this dish. Try adding blueberries, bananas, or mandarin oranges to change the flavor profile of this southern delight.
2 pared, cored, and thinly sliced pears
2 tablespoons lemon juice
2 cups coarsely chopped strawberries
½ teaspoon almond extract, optional
2 tablespoons orange juice
2 tablespoons honey
½ 9 inch angel food cake, cut to 1-inch cubes
3 cups vanilla or lemon flavored yogurt
Garnish: pear slices and mint sprigs
Toss pears in lemon juice, and strawberries in almond extract (if using).
Combine orange juice and honey, mix well.
Layer a deep 2 to 2 ½ quart glass bowl in the following order: 1/3 of cake sprinkled with 1 tablespoon orange juice mixture, 1 cup yogurt, 1 cup pear slices, 1 cup strawberries; repeat.
Layer remaining cake, sprinkle with remaining orange juice mixture and spread 1 cup yogurt over top. Cover with plastic wrap and refrigerate 1 to 4 hours before serving. Garnish with pear slices and mint just before serving.
Per serving: 161 calories, 0 g fat, 0 g saturated fat, 34 g carbohydrates, 5 g protein, 2 g fiber, 182 mg sodium, 117 mg potassium, 9 mg magnesium, 168 mg calcium