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Angel Food Cake With Lemon Cream And Berries (incomplete directions) Recipe
|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)|
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 mg
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
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.