Serving Size: 6
8 ounces light cream cheese, at room temperature
5 Tablespoons organic agave syrup
2 teaspoons pure vanilla extract
2 tablespoons lemon juice 1 teaspoon lemon zest
2 cups nonfat Greek yogurt
2 pints blueberries (use frozen blueberries and thaw if fresh unavailable)
2 pints strawberries, sliced (use frozen strawberries and thaw if fresh unavailable)
1 prepared angel food cake, cubed
1. In a mixing bowl, whip the softened cream cheese with 3 tablespoons of the agave and the vanilla using a hand-held electric beater. Whip on medium-high speed until the cream cheese is light, fluffy and free of lumps, about 5 minutes. Add the lemon juice and the yogurt, a little at a time. Continue to beat until fully incorporated.
2. In a separate bowl, combine the berries with the remaining 2 tablespoons of agave and the lemon zest. Toss gently to combine.
3. Arrange one-third of the cake cubes in a large round glass bowl. Top with a third of the cream cheese mixture, spreading gently with a rubber spatula to cover. Top with a third of the berry mixture, scattering them out to cover the surface. Repeat the layers two more times, finishing with the berries on top and arranging them in a pretty pattern. Refrigerate for at least 1 hour before serving.
Mareya Ibrahim is "The Fit Foodie" - an award-winning entrepreneur, chef, writer, natural products expert and co-inventor of the patented Eat Cleaner® line of food safety products.