Recipes

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This recipe came from the California Dairy Council as a little tear-off in the milk section of my "Lucky" market back in the late 70s or early 80s. I always pour this into a bundt pan and chill. It's great for summer and never ceases to please. Enjoy!

1-3 oz. pkg. strawberry jello

1 c. boiling water

1-8 oz. carton strawberry yogurt

4 c. finely sliced fresh straberries (2 baskets)

6 Tbs. sugar

1 pint (2 c.) heavy whipping cream, whipped

1 ready-made angel food cake (8-9," the loaf angel cake is fine)

Start with a large bowl. No oven required!

Dissolve gelatin in 1 c. boiling water. Chill until consistence of unbeaten egg white. Whip gelatin until frothy. Fold in yogurt, Add strawberries that have been sweetened with 6 Tbs. of sugar. Fold in whipped whipping cream. With a bread knife, slice off the golden brown outside of the angel food cake, then slice cake into small pieces (about 1"). You may also tear the cake into 1" pieces (kids love this!). Now fold the cake pieces into the strawberry mixture with a spatula. Carefully pour into a bundt pan or a 9x13 pan. Refrigerate overnight.

To unmold the bavarian: Fill your sink with hot water. While holding onto the sides of the pan, dip it into the water as far as it will go and count to ten, slowly. Remove from water. Placing a plate over the top of the pan, invert and shake so that the bavarian slips out onto the plate. if it gets stubborn, just return it to the hot water in the sink for another 5 or so seconds and try again.

If you use a 9x13 pan, you can simply cut squares with a knife and remove with a pancake spatula to serve.

Garnishing is fun. Use additional strawberries, whole or fanned, pipped whipped cream and sprigs of mint.

Makes 12-16 servings.