Angel Food Cake with Lemon Cream and Berries
6 ounce cartons lemon yogurt
4-serving-size package instant vanilla pudding mix
8 ounce container frozen light whipped dessert topping, thawed
8 inch purchased angel food cake, cubed
Fresh mint sprigs (optional)
- In medium bowl, whisk together yogurt and one-fourth of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, whisking until smooth after each addition. Fold in whipped topping, half at a time. Serve lemon cream and berries over cubed cake. If desired, garnish with mint sprigs. Makes 16 servings.
From the Test Kitchen
Test Kitchen Tip:
Any leftover lemon cream can be stored in the refrigerator for up to four days.
Nutrition Facts(Angel Food Cake with Lemon Cream and Berries)
- Per serving:
- 172 kcal cal.,
- 2 g fat
- (2 g sat. fat,
- 2 mg chol.,
- 269 mg sodium,
- 34 g carb.,
- 4 g fiber,
- 23 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet