Have Your Cake and Eat It Too! A Simple Summer Recipe

Everyone has those times when they are craving a little something sweet. Instead of diving face first into an Olympic sized pool filled with Oreo ice cream and regrets, try to make smarter choices about what you are eating. 

Have you ever eaten a piece of cake and thought "Well that was only like two bites of cake, I better get another piece to hold me over?" I know I have. This recipe I am going to share with you makes your little slice of cake go much farther, and leaves you satisfied. You can also make it in jumbo size, which would be great to take to with you to events this summer! No one will ever know that it is a healthy treat. That's our little secret.

Bridget's Lemon Yogurt Trifle (single serving)
-1 slice of angel food cake
-1 low fat lemon yogurt
-2 strawberries
-palm full of raspberries

**You can use whatever fruit/yogurt combo that you like. I am a complete hussie for the raspberry/lemon combination though. I highly recommend it.

1.) Cut your slice of cake into small squares and toss half of them into the bottom of a small container. I like to use a clear container because this dessert turns out so pretty after you make your layers. I'm using Glad ware because I am classy.


2.) Toss a few raspberries on top of your cake.

3.)  Cut up a strawberry and throw it on top of the raspberries.

4.) Spoon half of the container of yogurt onto your fruit.

5.) Take the rest of your cake and put it on top of the yogurt layer.

6.) Spoon the remainder of the yogurt over your cake and garnish with a strawberry.

Boom, baby. You have an easy to make, single serving of a relatively healthy dessert. I use angel food cake because it is fat free and I like the firm texture of it with the pudding and fruit. I like to put mine in the fridge and let it chill before I eat it. If you all try any different combinations on this, let me know! I would love to hear from you!

Xoxo,
--B