- 1 package (19.6 ounces) frozen vanilla layer cake
- 3/4 cup fresh raspberries
- 3/4 cup raspberry yogurt
- Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw.
- Cut cake into eight slices. Place four slices on dessert plates; sprinkle with raspberries. Top with remaining cake slices; dollop with yogurt.
Editor's Note: This recipe was tested with Pepperidge Farm frozen three-layer cake.
1 each: 610 calories, 23g fat (6g saturated fat), 55mg cholesterol, 287mg sodium, 21g carbohydrate (68g sugars, 5g fiber), 8g protein.