Angel Food Cake with Lemon Cream and Berries
Substitute any seasonal berry for the blueberries in this easy, light dessert. Instant vanilla pudding adds a creamy touch to this treat.
Ingredients
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3 6-ounce cartons lemon yogurt
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1 4-serving-size package instant vanilla pudding mix
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1 8-ounce container frozen light whipped dessert topping, thawed
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Fresh blueberries
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1 8- to 9-inch purchased angel food cake, cubed
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Fresh mint sprigs (optional)
Directions
1.
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.
2.
Test Kitchen Tip: Any leftover lemon cream can be stored in the refrigerator for up to four days.
Nutrition information
Calories 172, Total Fat 2 g, Saturated Fat 2 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 2 mg, Sodium 269 mg, Carbohydrate 34 g, Total Sugar 23 g, Fiber 4 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 12%, Calcium 8%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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