This refreshingly light dessert is made easily with Yoplait ® Source® Greek Yogurt and Betty Crocker* cake mix.

PREP TIME: 25 MINS | TOTAL TIME: 1 HR 15 MINS | MAKES: 12 SERVINGS

Ingredients:

1 box Betty Crocker* SuperMoist* Lemon Cake Mix (or Golden, White or French Vanilla)

 
1/3 cup (75 mL) butter or margarine, softened
1 egg
2 cups (500 mL) Yoplait ^® Source^®  Greek Vanilla Yogurt
1 box (4-serving size) vanilla instant pudding and pie filling mix
3 cups (750 mL) sliced fruits, berries and/or mandarin orange segments
3 tbsp (45 mL) apricot preserves
1 cup (250 mL) fresh raspberries

Method:

• Heat oven to 375ºF (350ºF for dark or nonstick pan). Grease 12-inch pizza pan or bottom only of 13x9-inch pan with shortening or cooking spray.
• In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press on bottom of pan.
• Bake 14 to 18 minutes or until set. Cool completely, about 30 minutes.
• In medium bowl, beat yogurt and pudding mix (dry) with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.
• Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in centre. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.

Substitution: In a hurry? A 540 mL can of blueberry, cherry or apple pie filling can be substituted for the fruit, preserves and raspberries. Spoon the pie filling to within 1 inch/2.5 cm of the edge of the yogurt mixture.

Success: To keep your berries from becoming soft and mushy, rinse and dry them just before you're ready to use them.