Creamy strawberry yogurt helps prepare this light and exquisite dessert that is very easy to make!
Filling and Topping
1/3 cup water
1 1/2 teaspoons unflavored gelatin
4 oz (half a pack of 8 oz) cream cheese with 1/3 less fat (Neufchâtel), smoothed to room temperature
3 packs (6 oz. Each) of Greek strawberry yogurt, fat free, Yoplait®
1 1/2 cups reduced-fat whipped topping, frozen (already thawed)
1 1/2 cups fresh strawberries, sliced
Bark for the pay
1 crust graham style cookie crust (6 oz.),
In a 1 quart saucepan, place the water; Sprinkle with gelatin; Let stand 1 minute. Heat on low heat, about 2 minutes, stirring constantly, until the gelatin dissolves. Chill a little.
In a medium bowl, with the electric mixer, at medium speed, beat the cream cheese until it is homogeneous. Add yogurt and gelatin mixture; Beat at low speed until well blended. Incorporate the coverage hit. Pour over the crust. Refrigerate until firm, about 2 hours.
Before serving, decorate the pay with extra vegetable cream and sliced strawberries.