Logo Print This Recipe

Strawberries with Lemon-Yogurt Cream over Poppyseed Cake

Posted by Peggy on April 21, 2010

Strawberries with Lemon-Yogurt Cream over Poppyseed Cake
Recipe: Strawberries with Lemon-Yogurt Cream over Poppyseed Cake

Ingredients

  • 1 (7 ounce) container of Greek strained yogurt, such as Fage (I prefer 2%)
  • 2-3 tablespoons lemon curd
  • 1 pint of ripe strawberries, washed and sliced
  • 8-12 ounces prepared poppyseed, pound or angel food cake (I prefer Amy’s Lemon Poppyseed)

Instructions

  1. 1. Whisk yogurt and curd together until creamy and emulsified.
  2. 2. Slice cake into 1/2-inch pieces. Spoon yogurt and curd over cake and top with strawberry slices. Serve.

Time: 10 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman's dinnerFeed.