3 6 ounce cartons lemon yogurt
1 4-serving-size package instant vanilla pudding mix
1 8 ounce container frozen light whipped dessert topping, thawed
1 8 - 9 inch purchased angel food cake, cubed
Fresh mint sprigs (optional)
In medium bowl, whisk together yogurt and one-fourth of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, whisking until smooth after each addition. Fold in whipped topping, half at a time. Serve lemon cream and berries over cubed cake. If desired, garnish with mint sprigs. Makes 16 servings.
Test Kitchen Tip:
Any leftover lemon cream can be stored in the refrigerator for up to four days.
Per Serving: cal. (kcal) 172, Fat, total (g) 2, chol. (mg) 2, sat. fat (g) 2, carb. (g) 34, fiber (g) 4, sugar (g) 23, pro. (g) 3, vit. A (IU) 49, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 269, Potassium (mg) 147, calcium (mg) 81, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet