1 1/4 cups frozen strawberries in syrup
1/3 cup nut-free lemon yogurt
1/3 cup frozen whipped topping, thawed
2 tablespoons honey
1 tablespoon water
1 cup brown sugar
2 cups nonfat buttermilk spread
In a medium food processor place a small amount of mixed berries and yogurt in a medium bowl. Cut into squares and then scoop into 9x9 inch jellyroll pan. Repeat steps 2 but with frozen whipped topping.
Beat all-purpose flour, 1/2 cup at a time, in medium bowl until smooth and creamy. In a small bowl, beat yogurt with almond extract and 1/4 cup at a time, until well mixed. Stir in brown sugar, water and 1/4 cup at a time. Stir in eggs and 1/2 cup cooked flour-corn flour. Stir until well blended. Fold in 1/2 of the whipped topping into the batter, then quickly fold in remaining whipped topping. Spread spread evenly over jellyrolls, ensuring that they are completely covered.
Place the remaining frozen whipped topping in a small bowl, and place remaining brown sugar and water in a separate bowl. Do not mix!
Broil 5 minutes, or until golden pale; stir in honey and 1 tablespoon water. Serve immediately. Cool 10 minutes before serving. Sprinkle spread with 1 tablespoon more lemon yogurt, then garnish with another 1 cup of frozen whipped topping.