Lemon Cake

1 purchased angel food cake

1 4-serving-size box lemon instant sugar-free pudding

1/2 cup skim milk

1 6-to-8-ounce carton lemon-flavored fat-free, no-sugar-added yogurt

4 to 8 ounces "lite" frozen whipped topping, thawed

Cut angel food cake in half horizontally, using serrated knife in sawing motion. Place bottom layer on serving plate. Beat pudding with milk until thickened, about 1 minute. Stir in yogurt. Fold thawed reduced-calorie whipped topping into pudding mixture. Frost bottom layer of cake with lemon mixture or use pastry bag filled with frosting. Place top layer on cake and frost with remaining mixture. Chill until served. Garnish with raspberries, strawberry slices or lemon or kiwi slices.

Yield: 16 medium servings or 24 small servings

Source: Susan Zies