Lemon Cake
    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.

From Recipes for Diabetes by University of Illinois Extension

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