If you’re like me, Independence Day just sneaked up on my summer this year. All of sudden, the parties are here and I needed a quick-fix dessert.

This recipe that comes straight my mum-in-law’s kitchen. The best part is, it involves no white-sugar laden frosting. You also don’t even need to turn on your oven to make it.

Instead, drop by Whole Foods and grab an angel food cake, blueberries, strawberries, raspberries, bananas, 35.3 oz FAGE yogurt (5%), organic raw maple syrup and some lemon essential oil.

Whole Food’s Plain Angel Food Cake Ingredients: Cage Free Egg Whites (Egg Whites, Water, Guar Gum, Sodium Citrate, Triethyl Citrate), Cane Sugar, Cake Flour, Confectioner's Sugar (Cane Sugar, Corn Starch, Unbleached Unbromated Wheat Flour, Cream of Tartar, Lemon Juice, Sea Salt, Vanilla Extract (Water, Alcohol, Glycerin, Vanilla Bean Extractives).

Instructions:

1. Rinse your blueberries, strawberries, raspberries and bananas. If you didn’t have a chance to buy organic versions, go ahead and soak these fruits for 10 minutes in a a gallon of water with 1 tablespoon of Apple Cider Vinegar. This will help get more pesticides off of your bananas and berries.

2. Cut strawberries in and bananas in decoration-ready sizes.

3. Place the angel food cake on your favorite serving platter.

4. Mix 6 drops of lemon essential oil and 1 teaspoon of maple syrup into the FAGE yogurt until equally blended.

5. Grab a silicon spatula and gently frost your angel food cake with your freshly created lemon yogurt frosting.

6. Cover your yogurt frosted cake with your fruit.

7. Chill until ready to serve.

Hope this adds a bit more color to tonights festivities.

Cheers,

Hazel