Mother’s Day Dessert

Well I made my Strawberry-Rhubarb Sauce for Mother’s Day but, instead of using grilled peaches with my homemade frozen yogurt, I used cubed Angel Food Cake. The store I went to wasn’t carrying peaches yet and I didn’t have the time to run down to the Farmer’s Market to pick some up. However, it still turned out absolutely delicious.

This is a recipe you could serve anytime. It was light and fresh with just a bit of tang to it.

I decided to use 0% plain Greek Yogurt when making my frozen yogurt. I think it tasted great. However, for those of you that haven’t acquired a taste for Greek Yogurt you may just want to stick with the normal variety of plain yogurt that isn’t quite as tangy.

Here’s how I made it.

Frozen Vanilla Yogurt
serves 6-8

3 cups plain Yogurt (I used 0% Greek Yogurt)
3/4 cup sugar
1 tablespoon vanilla

Combine all together and blend to dissolve the sugar.

Add contents to your ice machine (follow manufacturers directions)

When frozen yogurt is finished, cut up pieces of Angel Food Cake and add to individual plates or bowls. Add a scoop(s) of frozen yogurt on top of the cake, then drizzle Strawberry-Rhubarb Sauce on top of yogurt and serve. YUM!!

I hope you enjoy this luscious dessert!

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1 comment

  1. Oh my, seriously delish. I’m just waiting for things to warm up here so I can begin some frozen desserts!

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