Frozen Strawberry Layer Cake

Makes 12 servings
POINTS® value per serving: 4

Ingredients

1 1/2 pounds strawberries, hulled and sliced (about 6 cups)
1/2 cup sugar
2 Tbsp lemon juice
1/2 tsp salt
1 12-oz store-bought, fat-free angel food cake, cut into 1/4-inch slices
1 quart store-bought, fat-free frozen vanilla yogurt

Directions

To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days.

Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable.

Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding and serving.

Chocolate Marshmallow Fudge - Weight Watchers

Prep Time: 10 Min
Cooking Time: 5 Min
Servings: 36
Weight Watchers Points Value: 2

Ingredients:

1 Spray Cooking Spray
1-2/3 c. Sugar
2/3 cup Evaporated Milk
2 Tbsp Reduced Calorie Margarine or Light Butter
12 oz Semi Sweet Chocolate, chopped (about 1-1/2 cups)
14 Large Marshmallows

Instructions:

Coat an 8x8 in pan with cooking spray.

In a medium saucepan, stir together sugar, evaporated milk and margarine (or butter); bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.

Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.

Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into thirty-six 1-1/3 inch squares and serve. Yields 1 piece per serving.

Store in refrigerator. Or freeze for a firmer consistency.