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Angel Food Cake With Lemon Cream And Berries (incomplete Directions)

Diabetic.Foodie's picture
  Angel food cake mix/15- to 16-ounce purchased angel food cake 16 Ounce (1 Package)
  Lemon fat free yogurt 16 Ounce (2 Cartons, 8 Ounce Each)
  Sugar free instant vanilla pudding mix 3 1⁄2 Ounce (1 Package, 4 Serving Size)
  Frozen light whipped dessert topping 8 Ounce, thawed (1 Container)
  Strawberries/Raspberries, and/or blueberries 1⁄2 Cup (8 tbs)

Prepare cake mix, if using, and bake cake in a 10-inch tube pan or a 13x9x2-inch baking pan according to package directions.
Cool cake completely according to package directions.
For lemon cream, 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 the whipped topping.

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