1 pint strawberries, hulled, cut into large chunks
1 tablespoon sugar, divided
1 teaspoon honey
1 cup low-fat vanilla yogurt*
1/4 teaspoon lemon zest
1/2 store-bought angel food cake, cubed
Fresh mint leaves, optional

Toss berries with 2 teaspoons sugar and honey. Cover and chill for 30 minutes to an hour. (The berries and sugar will create a syrup.)

Mix yogurt with remaining 1 teaspoon of sugar and lemon zest.

Build shortcakes in parfait glasses or tumblers using a few cubes of angel food cake for the bottom layer, followed by 2 tablespoons of the yogurt mixture, then 1 tablespoon of the strawberries. Repeat process to make another layer. Spoon any left over yogurt mixture on top. Garnish with fresh mint leaves.

*For thick, custard-style yogurt
Drain low fat vanilla yogurt by wrapping in cheesecloth overnight to create thick custard style yogurt. 

Makes 4 servings.

Nutrition information per serving: 
Calories: 294
Total Fat: 1 g
Saturated Fat: 1 g
Cholesterol: 4 mg
Sodium: 524 mg
Carbohydrates: 64 g
Fiber: 2 g 
Protein: 8 g