1 purchased angel food cake
1 box (4-serving size) lemon instant sugar-free pudding
½ cup skim milk
1 carton (8-ounce) lemon-flavored non-fat, no-sugar-added yogurt
½ carton (8-ounce) “lite” frozen whipped topping, thawed
- Cut angel food cake in half, horizontally, using serrated knife in a sawing motion. Place bottom layer on serving plate.
- Beat pudding with milk until thickened, about one minute. Stir in yogurt.
- Fold thawed reduced-calorie whipped topping into pudding mixture.
- Frost bottom layer of cake with lemon mixture. You may then place top layer on cake and frost with remaining mixture, or make a second cake with remaining topping mixture. Chill until served.
Chill time: 1 hour