Berry Lemon Compote

Berry Lemon Compote


  • 2 cups cubed angel food cake
  • 1 8oz carton lemon fat-free yogurt
  • ¼ of an 8oz container FF cool whip, thawed
  • 1 cup mixed berries, such as strawberries, blueberries, raspberries or black berries
  • fresh mint, optional

Place the angel food cake cubes in a compote dish. In a mixing bowl fold together the lemon yogurt and the cook whip. Place the mixture on top of the angel food cake. Sprinkle with berries. Garnish with fresh mint.

*Can be made as four individual servings. Easily doubled or tripled to serve larger groups. Can also substitute No Added Sugar Angle food cake for regular.

Calories: 104/serving
Exchanges: ½ fruit, ½ starch, ½ fat
Preparation time: 12 minutes

Memorial Hospital's RiteWeigh Program offers 10 weekly sessions to help teach you healthy eating practices.  The class costs $100, and meets at Memorial's South Building.  There will be a free introductory class Thursday, March 31 from 6-7 pm.  For more information, call 575-2415.