Lemon Berry Angel Food Cake
Angel food cake has no fat, is light and fluffy, the perfect end to a big meal.
1 package (16 ounces) angel food cake mix
16 ounces fat-free lemon yogurt
1 package (14 ounces) sugar-free instant vanilla pudding mix
8 ounces light whipped dessert topping, thawed
Strawberries, raspberries or blueberries
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 13 x 9-inch pan, turn cake in pan upside down, resting corners of pan on four cans of equal height; cool completely.)
In a medium bowl, stir together yogurt and one-fourth of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, stirring until smooth after each addition. Fold in whipped topping. Serve lemon cream and berries over cake. Any leftover lemon cream can be stored in the refrigerator for up to four days.
Serving size 1 slice | 10 servings
Calories per serving 166
Total Fat 0g.
Saturated Fat 0g.
Fiber 1 g.
Protein 2 g.