Angel Food Cake with Lemon Cream and Berries

Recipe by: latest issue of BH & G Hometown Cooking magazine

3 Points Per Serving

1 package angel food cake mix -- 16 ounce

16 ounces lemon yogurt -- fat free

1 package instant vanilla pudding and pie filling -- instant

8 ounces cool whip Lite -- thawed

strawberries, raspberries, and/or blueberries

Prepare and bake cake mix in a 10 inch tube pan or a 13 x 9 inch baking pan; bake according to package directions or until golden brown and top appears dry. Cool cake completely according to package directions. (If using the 13 x 9 pan, turn cake in pan upside down, resting corners of pan on 4 cans of equal height; cool completely.) In a medium bowl, stir together yogurt and one-fourth of the pudding mix until smooht. Gradually add remaining pudding mix to yogurt, stirring until smooth after each addition. Fold in whipped topping. Serve lemon cream and berries over cake.

Serving Size : 16

Per serving: 163 cal; 2 g fat; 9 g fiber.

NOTES : Any leftover lemon cream can be stored in the refrigerator for up to four days.

Shared by: Sue