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Strawberries with Lemon-Yogurt Cream over Poppyseed Cake
Posted by Peggy on April 21, 2010
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. 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.
Time:
10 minutes
Number of servings (yield):
4
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