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Betty's Light Lemon-Filled Angel Cake --Low Cal!

Bettyskitchen's picture
In this video, Betty demonstrates how to make an elegant and easy low calorie dessert--Lemon-Filled Angel Food Cake. Great for dieting, but good enough for entertaining! Yum!
Ingredients
  Lemon pie filling mix 1 Ounce (instant sugarfree)
  Skim milk 2 Cup (32 tbs)
  Light lemon yogurt 6 Ounce
  Angel food cake 1 Pound (ready to serve)
  Fat-free frozen whipped topping 18 Ounce
  Lemon 1 , slice
  Mint leaves 10
Directions

GETTING READY
1. In a large mixing bowl, pour skimmed milk, add instant lemon pie mix and beat for 2 minutes. Refrigerate overnight.

MAKING
2. Add light lemon yogurt to the mixture and mix lightly.
3. Place the angel food cake on a cake stand.
4. Using an electric knife divide the cake horizontally into three parts.
5. Place the lowermost layer of the cake on the cake stand, evenly spread the prepared cream mixture.
6. Place the middle layer on top of the bottom layer, spread the cream mixture evenly and cap with the topmost division of the cake.
7. Cover the sides and top of the cake evenly with whipped topping.

FINALIZING
8. Using an electric knife, cut a pie from the cake. Garnish with lemon slice and mint leaves.

SERVING
9. Serve as a dessert after food.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Assembled
Dish: 
Cake
Interest: 
Holiday, Party
Ingredient: 
Lemon
Restriction: 
Low Cholesterol, Low Fat
Preparation Time: 
20 Minutes
Servings: 
8
Citrusy flavors of lemon add sparkle and flavor to any cake and Betty's lemon filled angel cake is no different. With this recipe video, making a light and fluffy lemon-filled angel cake would be breeze. Just add the right finishing touch and voila! you have a treat at hand.

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