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Cake: 3 pt. Angel Food Cake with Lemon Cream & Berries

Source of Recipe

latest issue of BH & G Hometown Cooking magazine


List of Ingredients

1 package angel food cake mix -- 16 ounce
16 ounces lemon yogurt -- fat free
1 package instant vanilla pudding and pie filling -- instant
8 ounces cool whip Lite -- thawed
strawberries, raspberries, and/or blueberries


Recipe

Prepare and bake cake mix in a 10 inch tube pan or a 13 x 9 inch baking pan; bake according to package directions or until golden brown and top appears dry. Cool cake completely according to package directions. (If using the 13 x 9 pan, turn cake in pan upside down, resting corners of pan on 4 cans of equal height; cool completely.) In a medium bowl, stir together yogurt and one-fourth of the pudding mix until smooht. Gradually add remaining pudding mix to yogurt, stirring until smooth after each addition. Fold in whipped topping. Serve lemon cream and berries over cake.

Serving Size : 16
Per serving: 163 cal; 2 g fat; 9 g fiber.
NOTES : Any leftover lemon cream can be stored in the refrigerator for up to four days.