This recipe comes from an old Chatelaine magazine. I had a stack of them that I was tossing out, so I went through and cut out a bunch of the recipes, which I will post here and then get around to trying at some point. I may tweek them a bit to my liking. This one caught my eye because it looks so yummy! I am using low-fat yoghurt instead of full fat, but there are plenty of calories in the whipping cream!
Ingredients:
1 cup whipping cream
1/4 cup icing sugar
1 tsp vanilla
1 cup plain low-fat yoghurt
1/2 cup rasberry jam
2 (9 inch) store-bought, fluted flan cake bases
2 tbsps orange liqueur (optional)
2 cups thickly sliced strawberries
Directions:
1. In a chilled bowl, using an electric mixer, beat cream with sugar and vanilla until stiff peaks form when beaters are lifted. In a small bowl, stir yoghurt with 1/4 cup of the jam. Using a spatula, fold the mixture into the whipped cream. Refrigerate.
2. Generously brush tops and sides of cake with liqueur, if using. Divide and spread remaining jam over indented portion of cakes, spreading just to the rim. Sprinkle half of the berries on top. Repeat with the other cake layer, cream and berries, ending with the berries. Gently press the cake layers as they are layered. Refrigerate for up to 4 hours. Refrigerating overnight is NOT recommended. Makes 10 wedges.
