Lemon Cake

Published 12:00 am Wednesday, March 30, 2011

1 purchased angel food cake

1 box (4 serving size) lemon instant sugar free pudding

1/2 cup skim milk

1 (8 ounce) carton lemon flavored fat free, no sugar added yogurt

4 ounces of light frozen whipped topping

Cut angel food cake in half horizontally, using a serrated knife. Cut the cake to create two layers, placing the bottom layer on a serving tray. Beat pudding with milk until thickened, about one minute. Stir in yogurt and fold in light whipped topping into the pudding mixture. Frost bottom layer of cake with pudding/whipped topping mixture. Repeat this doing top and sides of cake. Chill cake until ready for serving. Makes 16 servings.

Nutrition Information per serving: Calories 143, protein 3.6 g, carbohydrate 28 g, sodium 317 mg, fat 2 g. Exchanges: 2 starches, carb count 2 carb choices.

Recipe courtesy of LSU AgCenter