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Thursday, October 7, 2010

♥ Light & Luscious Angel Food Cake with Lemon Cream and Berries ♥

* 3 6-ounce cartons lemon yogurt
* 1 4-serving-size package instant vanilla pudding mix
* 1 8-ounce container frozen light whipped dessert topping, thawed
* Fresh blueberries
* 1 8- to 9-inch purchased angel food cake, cubed
* Fresh mint sprigs (optional)

1. In medium bowl, whisk together yogurt and one-fourth of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, whisking until smooth after each addition. Fold in whipped topping, half at a time. Serve lemon cream and berries over cubed cake. If desired, garnish with mint sprigs.

Makes 16 servings.

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

Nutrition Facts:
* Calories 172,
* Total Fat (g)2,
* Saturated Fat (g)2,
* Monounsaturated Fat (g)0,
* Polyunsaturated Fat (g)0,
* Cholesterol (mg)2,
* Sodium (mg)269,
* Carbohydrate (g)34,
* Total Sugar (g)23,
* Fiber (g)4,
* Protein (g)3,
* Vitamin A (DV%)0,
* Vitamin C (DV%)12,
* Calcium (DV%)8,
* Iron (DV%)2,
* Percent Daily Values are based on a 2,000 calorie diet

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