Ingredients
1 c. skim milk Ricotta cheese
2 c. vanilla yogurt
1/2 angel food cake, cut into approximately 1-inch cubes
2 c. thawed frozen berries
1/4 c. plus 2 Tbsp. lite Cool Whip
Method
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Mix together Ricotta cheese and yogurt in blender or food processor until smooth. Arrange half of cake cubes in bottom of a medium size glass bowl. Top with 1 cup of the berries. Top with 1 1/2 cups of cheese-yogurt mixture. Decorate with the remaining 1/4 cup berries. Top each serving with 1 tablespoon Cool Whip.