Print This Recipe
Strawberries with Lemon-Yogurt Cream over Poppyseed Cake
Posted by Peggy on April 21, 2010
Recipe: Strawberries with Lemon-Yogurt Cream over Poppyseed Cake
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
1. Whisk yogurt and curd together until creamy and emulsified.
2. Slice cake into 1/2-inch pieces. Spoon yogurt and curd over cake and top with strawberry slices. Serve.
Number of servings (yield):
Copyright © Peggy Lampman's dinnerFeed.