Description
When you need a little taste of summer, one that won’t derail your progress on those pesky New Year resolutions to eat right, this strawberry icebox cake is just the thing. With reduced sugar and luscious layers of flavor throughout, this dessert tastes even better than the high sugar alternatives!
Ingredients
3/4 pt of strawberries
8oz block fat free cream cheese, softened
Sugar free vanilla pudding mix
1 tsp. vanilla extract
2 cups plain fat-free Greek yogurt, divided
1 Tbsp. white sugar
Sugar free strawberry wafers (brand used: Voortman Bakery, 9oz.)
1.5 qt. loaf pan
Instructions
Wash strawberries, cut off the stems and slice. Set aside.
Using a stand mixer with whisk attachment, beat ¾ C. Greek yogurt and pudding mix for 1 minute. Set aside in another bowl.
Clean the mixing bowl and beat cream cheese on medium for 2 minutes. Set aside in another bowl.
Clean the mixing bowl again and add the remaining heavy cream, sugar, and vanilla extract.
Beat on high until it turns into whipped cream, a little firmer than soft peaks, about 45 seconds.
Take out about 1 cup to top the cake with and set aside.
Set aside the remaining Greek yogurt in another bowl.
No need to clean the mixing bowl this time.
Combine cream cheese and pudding mix and beat on medium/high for 1 minute.
Add whipped yogurt and beat on medium/high for 1 minute.
Putting together
Add a layer of wafers to the bottom of a loaf pan.
Next, spread ½ of the cream cheese/pudding mixture.
On top of that, add ½ of the strawberries.
Add another layer of wafers.
Add another layer of cream cheese/pudding mixture.
Add another layer of strawberries.
Top with whipped yogurt.
Place in the refrigerator for 4-6 hours or overnight.
Notes
- If the wafers don’t fit, use a sharp knife to cut lengthwise to fit.
- If you do not have a stand mixer you can use an electric hand mixer.
- You can use another size pan. Just keep in mind the amounts of ingredients used will vary.