Angel Food Cake with Lemon Cream and Berries

By kimvess

Ingredients

• 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 (or any berries or your choice)
• 1 8 - 9 inch purchased angel food cake, cubed
• Fresh mint sprigs (optional)

Preparation

Step 1

Directions

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.