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
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
- 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.
Image
Prep Time
30 min
Nutrition Facts
- Servings per Recipe: 16
- Calories: 156
- Calories from Fat: 18
- Total Fat: 2
- Cholesterol: 0 mg
- Sodium: 361 mg
- Carbohydrate: 30 g
- Dietary Fiber: 0 g
- Protein: 0 g
- Exchange: 1 starch, 1 fruit
- Carbohydrate Units: 2