Lemon: Lemon Blitz Cake
Source of Recipe
www.cyber-kitchen.com
List of Ingredients
1 Angel Food Cake (1 lb)
Filling:
1/4 cup cornstarch
2/3 cup sugar
1 2/3 cup skim milk
1/2 cup lemon juice
1 tablespoon fresh lemon rind
Topping:
3/4 cup non-fat lemon yogurt
1 1/2 cup lite whipped topping Recipe
Filling: Combine cornstarch and sugar in medium size saucepan and stir to mix well; use wire whisk to slowly whisk in the milk. Place over medium heat and bring to boil stir constantly. Continue to cook and stir for 1 minute or til the mixture is thick and bubbly.
Remove the milk mixture from the heat and whisk in the lemon juice and rind. Cover and chill for several hours or overnite to thicken. Just before assembling the cake, make the topping by gently folding the yogurt into the lite whipped topping. Set aside.
To assemble, with serrated bread knife cut the cake into three layers. Stir the cooled filling. Place bottom cake layer on serving plate and spread with one half of filling. Repeat with second layer. Top with third layher and spread the topping over the top and sides of cake. Chill cake for 1 to 2 hours. Slice and serve.
Tip: If desired can be made with canned lemon pie filling - fuss free.
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