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

Diabetic.Foodie's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Blending

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Your rating: None
4.15
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3213 Calories from Fat 2

% Daily Value*

Total Fat 41 g63.2%

Saturated Fat 36.3 g181.5%

Trans Fat 0 g

Cholesterol 13.3 mg4.4%

Sodium 5475.4 mg228.1%

Total Carbohydrates 648 g216.1%

Dietary Fiber 1.8 g7%

Sugars 463.9 g

Protein 54 g108.9%

Vitamin A 0.2% Vitamin C 86%

Calcium 102.7% Iron 2%

*Based on a 2000 Calorie diet

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