Angel Food Cake with Lemon Cream and Berries

Substitute any seasonal berry for the blueberries in this easy, light dessert. Instant vanilla pudding adds a creamy touch to this treat.

13 users rated this recipe an average rating of 4.5
  • Makes: 16 servings
  • Start to Finish: 15 mins
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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)
  1. 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
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