2 cups fat-free vanilla yogurt
1 cup part-skim ricotta cheese
1 cup fresh blueberries
1 cup sliced fresh strawberries
4 cups cubed angel food cake
1/2 cup reduced-fat whipped topping
In a blender, combine yogurt and ricotta cheese; cover and process until combined.
In a small bowl, combine blueberries and strawberries. Place half the cake cubes in a 2-qt. glass bowl. Layer with 1 cup berries and half the yogurt mixture. Top with remaining cake cubes, 3/4 cup berries, and the remaining yogurt mixture. Garnish with remaining berries. Top with whipped topping. Refrigerate leftovers.
Nutrition Facts: 3/4 cup equals 182 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 248 mg sodium, 30 g carbohydrate, 1 g fiber, 8 g protein.