University of Illinois Extension

Lemon Cake

Ingredients

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

Directions:

  1. Cut angel food cake in half, horizontally, using serrated knife in a sawing motion. Place bottom layer on serving plate.
  2. Beat pudding with milk until thickened, about one minute. Stir in yogurt.
  3. Fold thawed reduced-calorie whipped topping into pudding mixture.
  4. 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.

Total time: 30 minutes
Preparation time: 30 minutes
Chill time: 1 hour

Nutritional Facts


Calories: 156
Calories From Fat: 18
Total Fat: 2 g
Cholesterol: 0 mg
Sodium: 361 mg
Protein: 3 g
Carbohydrates: 30 g
Dietary Fiber: 0 g
Exchange: 1 starch, 1 fruit
Carbohydrate Units: 2