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Angel Food Cake with Lemon Cream and Berries
Ingredients
-
3
6 ounce cartons lemon yogurt
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1
4-serving-size package instant vanilla pudding mix
-
1
8 ounce container frozen light whipped dessert topping, thawed
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Fresh blueberries
-
1
8 - 9 inch purchased angel food cake, cubed
-
Fresh mint sprigs (optional)
Directions
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
- Storage 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)
- Servings Per Recipe 16,
- Calories 172,
- Protein (gm) 3,
- Carbohydrate (gm) 34,
- Fat, total (gm) 2,
- Cholesterol (mg) 2,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 23,
- Vitamin A (IU) 49,
- Vitamin C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 269,
- Potassium (mg) 147,
- Calcium (DV %) 81,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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