Strawberry & Blackberry Icebox Cake

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6–7 Prep 20 min No cook Chill 8 hr Serves 8

The beauty of icebox cakes is that the layers of cookies or crackers will soften as the cake sits in the fridge. Feel free to mix up the berries by adding or subbing in blueberries or raspberries for a delicious variation.

1 cup plain nonfat Greek yogurt 3 oz light cream cheese, softened 2 tbsp powdered sugar ½ tsp vanilla extract ¾ tsp grated lemon zest 2 cups whipped topping 15 squares cinnamon graham crackers (from 7½ full-size sheets) 1⅓ cups sliced strawberries, plus more for serving 1⅓ cups blackberries, plus more for serving 1. Line a 9-by-5-inch loaf pan with plastic wrap, letting the wrap extend pan by several inches on 2 long sides.

2. In a large bowl, beat the yogurt, cream cheese, and sugar with an electric mixer until fluffy, about 3 minutes. Beat in the lemon zest and vanilla. Gently fold in the whipped topping.

3. Line the bottom of the prepared pan with 3 graham cracker squares; top evenly with about ¾ cup of the yogurt mixture, then ⅓ cup each strawberries and blackberries. Repeat these layers 3 more times. Top with remaining graham crackers.

4. Cover the top of the cake with the overhanging plastic wrap. Gently press down on the top and pat in on sides to form an even shape.

5. Refrigerate until the graham crackers soften, at least 8 hours or up to 1 day.

6. To serve, uncover the cake and invert it onto a platter; remove the plastic wrap and use a long serrated knife to cut the cake into 8 slices. Serve with additional berries. If desired, dust slices lightly with cinnamon and garnish with mint sprigs.

Per serving (1 slice) 160 Cal, 5 g Total Fat, 3 g Sat Fat, 139 mg Sod, 24 g Total Carb, 12 g Sugar, 2 g Fib, 5 g Prot.

See photograph on pages 194 to 195.

TEST KITCHEN TIP

This cake slices best when it’s very cold. Take it out from the fridge just before cutting and serving it

Strawberry & Blackberry Icebox Cake,

page 193