The good news: This delicious dessert can actually be very low fat if you use the low-fat or fat-free yogurt. The key is to use a good Greek yogurt—the flavor is amazingly rich, even in low-fat varieties. When you're assembling the dish, don't worry about creating perfect layers—this trifle is even prettier when the ingredients overlap a bit.

　　

Ingredients

Serves 8

　　1 pound frozen strawberries

　　1/2 cup sugar

　　1 store-bought angel-food cake

　　16-ounce container fat-free or full-fat Greek yogurt

　　

Step 1

Place the strawberries and sugar in a saucepan. Heat gently until the strawberries are soft and the sugar has dissolved. Allow the juices to reduce slightly, until they have the consistency of a thin syrup. Let cool.

　　

Step 2

Tear fist-sized pieces from the angel-food cake and use them to line the bottom of a large, clear bowl or trifle dish. Cover with a layer of Greek yogurt and a layer of strawberries in syrup, filling in any holes in the previous layer. Add another layer of cake and continue building until all the ingredients have been used, ending with a few spoonfuls of yogurt and strawberries as a garnish.

　　Reprinted with permission from Simple Stunning Parties at Home by Karen Busen. © 2009 Stewart, Tabori & Chang