This is a very versatile dessert. It is great for this time of year when we want lighter and easy desserts but the green and red and ease of preparing it make it great for Christmas too so you might want to file it with your Christmas desserts also.
This recipe calls for frozen strawberries but if you want to use fresh strawberries just chop the fresh strawberries and sprinkle with a little sugar. Let set overnight for a few hours and they will produce the juice that you need in the recipe.
The strawberry juice can be used to make strawberry sauce anytime for recipes like strawberry shortcake. Making it this way is much cheaper than buying the sauce in the packets and it tastes so much better. You can make any kind of berry sauce you want using the strawberry sauce recipe below. It requires no baking and it’s quick. Does it get any better than that?
Kiwi Lime Strawberry Dessert
1 large angel food cake, cut into cubes (about 12 cups)
2 (6 oz.) containers of custard vanilla yogurt
2 tsp. grated lime peel
1/4 cup lime juice
1 (8 oz.) container whipped topping
6 kiwi, peeled and sliced (use an egg slicer to cut your kiwi)
Arrange half of angel food cake cubes in a ungreased 13×9 pan. Mix lime peel, juice and yogurt. Fold in whipped topping. Spread half on cake cubes, pressing down to smooth. Arrange kiwi over it. Repeat cake and yogurt mix, pressing down. Lightly cover and chill several hours. Cut dessert into squares and top with strawberry sauce (below). Store in refrigerator.
2 (10 oz.) pkgs. frozen strawberries in juice
2 tsp. cornstarch
Drain strawberries and place juice in a saucepan. Stir in cornstarch, blending well. Bring to a boil, stirring constantly. Remove from heat and cool. Stir in strawberries.
photo by: djt23