In a large bowl, mix together whipped topping and Greek yogurt until well combined; set aside.
Eat cake for breakfast. Especially when it's made of crepes, fresh berries, Greek yogurt, and lemon curd.
Servings and Ingredients
|1 (16-oz.) container Hy-Vee original frozen whipped topping, thawed|
|¾ c. Hy-Vee vanilla Greek yogurt|
|2 (5-oz. each) pkgs. premade crepes, about 20|
|½ c. jarred lemon curd|
|1 (1-lbs.) pkg. Hy-Vee Short Cuts triple berry blend|
|Hy-Vee semisweet chocolate chips, melted, for garnish|
Things To Grab
- Large bowl
- Serving plate
Place 1 crepe on a large serving plate. Top with a small amount of yogurt mixture and top with another crepe. Fill the remaining layers with yogurt mixture, topping with crepes, except for layers, 4, 8, 12, and 16. On these layers, omit the yogurt filling and fill with 2 tablespoons lemon curd.
Once the last crepe has been added to the cake, spread a thin layer of the yogurt mixture on top of the cake. Mound with triple berry blend and drizzle with melted semisweet chocolate chips, if desired. Serve immediately or store in the refrigerator until ready to serve.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 20mg
- Sodium: 10mg
- Total Carbohydrates: 36g
- Protein: 2g
Hy-Vee Test Kitchen