Preparation time: 30 min
1 package (8 oz) frozen unsweetened raspberries, thawed
2 cups frozen (thawed) fat-free whipped topping
2 containers (6 oz each) Yoplait Light Fat Free red raspberry yogurt
1 package (5 oz) meringue cookies, crumbled
Fresh mint leaves, if desired
1. Place raspberries in blender. Cover; blend on high speed until smooth. Set aside.
2. In large bowl, mix whipped topping and yogurt. Fold in crumbled meringues and half of the raspberry puree. Spoon into chilled serving bowl; drizzle with remaining raspberry puree. Garnish with mint leaves.
Chocolate Brown Sugar Butter Cake with Spiced Pumpkin Frosting
Preparation time:1 hr and 50 min