February is chocolate lover’s month– and after Valentine’s Day last week, we’ve all had our fair share (or more than our share)!
Let’s dump those half-eaten boxes of chocolates and satisfy the sweet tooth with something a little lighter. Try the Yoplait version of Betty Crocker’s finest with this simple recipe! s know what you think! Try it and post your comment here and on Yoplait Light Facebook page to tell us what you thought of this recipe!
SNEAK PEEK:
Strawberry Yogurt Cake
Ingredients:
Cake:
1 box Betty Crocker® SuperMoist® white cake mix,
Water,
vegetable oil
and egg whites called for on cake mix box,
1 container (6 oz) Yoplait® Light Fat Free strawberry yogurt ( or try strawberry orange sunrise Yoplait Light Yogurt)
Frosting:
1 container (8 oz) frozen fat-free whipped topping, thawed,
1 container (6 oz) Yoplait® Light Fat Free strawberry yogurt, (or try strawberry orange sunrise Yoplait Light Yogurt)
2 cups sliced strawberries
1. Heat oven to 350°F. Grease or spray bottom only of 13×9-inch pan.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. |
2. Bake as directed on box for 13×9-inch pan. Cool completely, about 30 minutes. 3
3. In medium bowl, mix whipped topping and yogurt.
Spread over cake. Top with sliced strawberries.
Smart Swap of the Week:
Swap it forward! This week share one of your favorite swaps with a friend, coworker or family member.
Encourage each of them to do the same and give something new a try.
SWAP Coach Tip of the Week:
Spice up your veggies! Get yourself to eat more vegetables by cooking them with more interesting flavors instead of loading them with too much fat. Experiment with adding fresh or dried herbs such as basil, oregano, tarragon, sage, dill, thyme and rosemary.
Who’s got a good #swapportunity to share? Tweet us @YoplaitYogurt and tell us all about it!
Here’s my swapportunity tip. Pie is great and a lemon meringue pie is always lovely but it’s a bit heavy on the calories. How about something that gives you the same flavor payoff as the lemon filling and a creamy texture along with some anti-oxidant friendly fruit and a crunchy texture too?
2-3 containers of the Lemon Cream Pie Yoplait Light yogurt.
blueberries–fresh or frozen but slightly thawed
graham-crackers.
Use martini, parfait glasses or custard cups (4)
Crush the graham crackers into crumbs and also bits that are not totally crushed. Set these aside
Wash the blueberries and make sure any soggy ones are tossed out.
Layer in the graham cracker crumbs with some of the bits onto the bottom of your glass or cup.
Add in a few blueberries.
Layer in a large spoonful (meaning like a couple of tablespoons) of yogurt over the berries and graham cracker crumbs
Keep layering the graham crackers, blueberries and yogurt till the glass/cup is almost full.
Make sure the last layer is lemon cream pie yogurt . Sprinkle with graham cracker crumbs and add in about 6 -10 blueberries on top.
Chill the containers for about 20 minutes and then serve.
It’s a luscious flavor treat– with less calories!!
Stevie Wilson,
LA-Story.com
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