• Cooking Time:
  • Servings:
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  • 4 Walmart Sugar Free Dessert Shells (mini sponge cakes)
  • 3/4 cup (One-6 oz container) Vanilla Dannon Fit & Light Yogurt
  • 1/3 cup Carnation Nonfat Dry Milk Powder
  • 1/2 cup Splenda Granular
  • 1 (8-ounce) package Philadephia fat-free cream cheese
  • 3/4 cup Cool Whip Free
  • 1 (4-serving) package JELL-O sugar-free instant white chocolate pudding mix
  • 1 1/2 cups cold water
  • 1 quart fresh strawberries, hauled and sliced
  • 1/2 teaspoon unsweetened cocoa


  • Cut sponge cakes in half.
  • Evenly arrange bottom halves in an 8-by-8-inch baking dish.
  • Set aside.
  • In a medium bowl, combine yogurt and dry milk powder.
  • Gently stir in 1/4 cup Splenda and Cool Whip Free.
  • Set aside. In a large bowl, stir cream cheese with a spoon until soft.
  • Fold in 1/4 cup Splenda and 1 cup yogurt mixture.
  • In a medium bowl, combine dry pudding mix and cold water.
  • Mix well using a wire whisk.
  • Add pudding mixture to cream cheese mixture.
  • Mix gently to combine.
  • Arrange half of the sliced strawberries on top of cake halves.
  • Spread half of cream cheese mixture over top.
  • Repeat layers, spread remaining yogurt mixture over top.
  • Evenly sprinkle top with cocoa. Cover and refrigerate at least 2 hours.
  • Cut into 6 servings.
  • Number of Servings: 6

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