Ingredients for Angel Food Cake With Lemon Cream And Berries
- 1 (16 ounce) package angel food cake mix
- 1 3/4 cups fat-free lemon Greek yogurt
- 1 (3.4 ounce) package instant lemon pudding mix
- 8 ounces Cool Whip Free, thawed
- fresh strawberries, for topping
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How to Make Angel Food Cake With Lemon Cream And Berries
- Preheat oven to 350°F (175°C). Prepare a 10-inch tube pan according to package directions for your angel food cake mix. Bake the cake according to the package directions.
- Once baked, cool the cake completely in the pan, then invert onto a wire rack.
- In a medium bowl, whisk together 1 cup plain Greek yogurt and 1/4 cup instant lemon pudding mix until completely smooth.
- Gradually add the remaining 3/4 cup instant lemon pudding mix to the yogurt mixture, whisking until smooth and creamy after each addition.
- Gently fold in 8 ounces of whipped topping (thawed if frozen).
- Slice the cooled angel food cake and top each slice generously with the lemon cream and your favorite fresh berries (e.g., strawberries, blueberries, raspberries).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
81g
Fat
0g
Carbs
10g
