SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Angel Food Cake with Lemon Cream and Berries

Makes: 16 servings
Start to Finish 15 mins
Angel Food Cake with Lemon Cream and Berries
Ingredients
  • 3 6  ounce cartons  lemon yogurt
  • 1  4-serving-size package  instant vanilla pudding mix
  • 1 8  ounce container  frozen light whipped dessert topping, thawed
  •  Fresh blueberries
  • 1 8 - 9  inch  purchased angel food cake, cubed
  •  Fresh mint sprigs (optional)
Directions

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 KitchenTest 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,
  • cal. (kcal) 172,
  • Fat, total (g) 2,
  • chol. (mg) 2,
  • sat. fat (g) 2,
  • carb. (g) 34,
  • fiber (g) 4,
  • sugar (g) 23,
  • pro. (g) 3,
  • vit. A (IU) 49,
  • vit. C (mg) 7,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 269,
  • Potassium (mg) 147,
  • calcium (mg) 81,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe