Triple-Strawberry Dessert | Grow Up Strong

Tip: Substitution
You can use 1 (6-oz) container of Yoplait® Original 99% Fat Free strawberry or French vanilla yogurt instead of the yogurt in the recipe if you like.

Tip: How-To
An easy way to remove the green top (hull) of a strawberry before slicing it is to push one end of a plastic drinking straw from the point of the berry through to the top to pop off the green cap.

Tip: Special Touch
To make strawberry fans, wash berries and pat very dry. Place each berry on its side and make cuts with a sharp knife, 1/4 inch apart, from the point to close to the green top. Spread the slices.

Nutrition Information:

1 Serving (1 Serving)

Calories 140

(Calories from Fat 50),

Total Fat 6g

(Saturated Fat 3 1/2g,
Trans Fat 0g),

Cholesterol 15mg;
Sodium 150mg;
Total Carbohydrate 21g

(Dietary Fiber 1g,
Sugars 14g),

Protein 2g;

Percent Daily Value*:

Vitamin A 8 %;
Vitamin C 20 %;
Calcium 6 %;
Iron 15 %;

Exchanges:

1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Triple-Strawberry Dessert
Cereal is the sweet surprise in a dreamy dessert with fat-free yogurt and strawberries.

Prep Time: 30 Min
Total Time: 2 Hr 15 Min
Servings: 9 servings

Ingredients:
1 cup boiling water
1 box (4-serving size) wild strawberry-flavored gelatin
2/3 cup Yoplait® 99% Fat Free creamy strawberry or creamy vanilla yogurt (from 2-lb container)
3 cups Kix® cereal
1/4 cup butter or margarine, melted
1 1/2 cups sliced fresh strawberries
9 fresh strawberries, sliced into fans

Directions:

In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or until thickened but not set.
Meanwhile, heat oven to 350°F. Place cereal in food-storage plastic bag; crush with rolling pin to make 1 cup. In small bowl, stir cereal and butter until well mixed. Press mixture firmly in bottom of ungreased 8-inch square pan. Bake 10 minutes or until crust is light golden brown. Set aside to cool.
Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate about 1 hour or until firm.
To serve, cut dessert into squares. Garnish each serving with strawberry fan.

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