- 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 (freshly squeezed)
- 1-2 teaspoons stevia
- ½ 9 inch whole grain angel food cake, cut to 1-inch cubes (or low-sugar regular angel food cake)
- 3 cups plain, non-fat, or low-fat yogurt (vanilla or lemon flavored by adding natural flavorings like a splash of vanilla extract or lemon zest)
- Garnish: pear slices and mint sprigs
Directions:
1. Toss pears in lemon juice, and strawberries in almond extract (if using).
2. Combine orange juice and natural sweetener, mix well.
3. 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.
4. 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.
5. Garnish with pear slices and mint just before serving.
Tips:
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.
