Reviewed: May 18, 2012

This was easy and a crowd pleaser - it was pretty and no one knew it was a fairly healthy dessert. I layered the ingredients; instead of putting the yogurt/whipped cream & strawberries on top I also added a middle layer. I used shaved chocolate as garnish instead of coconut and will add blueberries for a July 4 signature dessert.

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Reviewer:

Fleabite

Cooking Level: Beginning

Reviewed: May 11, 2011

I liked the idea of using yogurt instead of pudding. I made mine with a 50% reduced suger chocolate cake. I used mocha yogurt (greek yogurt), whipped cream, strawberries, mangos and topped it with cinnamon. This was the 1st time the whole thing got gobbled up. Thanks for the recipe.

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Reviewer:

Karly

Reviewed: Apr. 10, 2011

Not too bad! The only complaint is the vanilla yogurt was very strong! I ended up adding more whipped cream. Other than that, it's delicious. A lovely tang, but the angel food makes it so eloquently smooth.

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Reviewer:

kellyami

Cooking Level: Beginning

Reviewed: Mar. 19, 2011

I love the yogurt/whipped topping combo. I used vanilla flavored Greek yogurt, and it was creamy and delicious. I was a little nervous that the angel food cake would be too dry so I made a strawberry compote and poured it between the cake and yogurt/whipped layer. I can't wait to make this again!

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Reviewer:

svcooler

Reviewed: Jan. 12, 2011

Very nice recipe....I had fresh blueberries and blackberries on hand, and frozen strawberries. Used all three and extended the recipe with extra lemon yogurt. The toasted coconut adds a special touch with its flavor and texture. This dessert was light, beautiful and delicious. Thank your for sharing this recipe! I will make it again.

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Reviewer:

sohappycookin

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Shelton, Washington, USA

Reviewed: Dec. 20, 2010

I used frozen strawberries over the angel food cake, covered w lemon and vanilla yogurt and left off the coconut. 20 women raved!!!

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Reviewer:

Atlanta-Pam

Reviewed: Nov. 14, 2010

great healthy option for dessert! i forgot the coconut though! i'll try it next time :)

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Reviewer:

RachelS

Reviewed: Oct. 19, 2010

You can't go wrong with this! It can be made even lighter using low fat or fat free yogurt and whipped topping. Any berry would be wonderful for this dessert. I have never added the flaked coconut and haven't found the recipe to be lacking.

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Reviewer:

Annette P.

Cooking Level: Expert

Reviewed: Aug. 12, 2010

Can I give this more stars????? It was so easy and so good. Don't forget to toast the coconut as it really gives it the extra touch. I actually ate it for breakfast because I couldn't wait to taste it.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Jul. 23, 2010

I made this today for the first time for my guy and his family, and it went over great! I deviated a little from the original recipe, making two separate batches with different flavors. For both I cut up store-bought angelfood cake and divided into two separate tupperware bowls. For one, I used organic vanilla yogurt (Culture Revolution brand) mixed with about 1/3 of an 8-oz. tub of light whipped topping. This was served with fresh raspberries on the side and was absolutely delicious. For the second, I used strawberry organic yogurt and added a few drops of lemon juice, as suggested by another reviewer, topping with fresh strawberries. The remaining whipped topping was added to the tops of each. This fed 6 people with leftovers remaining. I personally thought the vanilla yogurt and raspberries went best together. Thanks for the recipe!

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