Strawberry Mint Shortcake Salad with Whipped Greek Yogurt and Toasted Angel Food Croutons

For the salad: Toss strawberries and mint together in a large bowl. In a smaller bowl, using a mixer, whip whipping cream until stiff peaks form (tip: use a cold metal bowl and cold beaters). Mix in Greek yogurt and honey until combined. Spoon yogurt mixture over strawberries and mint and fold to coat. Cover bowl and place in the refrigerator for 30 minutes prior to serving.

For the croutons: Preheat oven to 350 F. Place angel food cake cubes onto a baking sheet lined with parchment paper. Bake for 7-8 minutes, flipping halfway through cooking. Remove from oven and allow to cool for 10 minutes prior to serving on top of salad!

To serve: Spoon about 1 cup of strawberry salad into a bowl and top with 1/4 cup croutons. Enjoy!

Nutrition Info per 1 salad: 147 calories, 6 g fat, 4 g protein, 18 g carbohydrates, 3 g fiber