Angel Food Cake With Lemon Cream And Berries (incomplete directions) Recipe
Ingredients
| 1 16-ounce package angel food cake mix or 1 15- to 16-ounce purchased angel food cake | ||
| 2 8-ounce cartons lemon fat-free yogurt | ||
| 1 4-servlng-size package sugar-free instant vanilla pudding mix | ||
| 1 8-ounce container frozen light whipped dessert topping, thawed | ||
| Strawberries, raspberries, and/or blueberries | ||
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.
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.
Chef
