1 cup skim milk ricotta cheese
2 cups aspartame-sweetened, vanilla-flavored yogurt

1/2 angel food cake, cut into approximately 1” cubes
2 cups thawed frozen unsweetened berries
1/4 cup + 2 Tbsp whipped dessert topping

Mix together the ricotta cheese and yogurt in a blender or food processor until smooth.

Arrange half the cake cubes in the bottom of a medium-size glass bowl.
Top with 1 cup of the berries.
Top with 1½ cups of the cheese yogurt mixture.
Top with layers of the remaining cake cubes, 3/4 cup berries, and the remaining cheese-yogurt mixture.

Decorate with the remaining 1/4 cup berries.
Top each serving with 1 tablespoon whipped topping.

Makes 6 servings; 5 point per serving (weight watchers)