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: Angel Food Cake with Lemon Cream and Berries Recipe
| Recipe Detail | ||
| Australian Food recipes "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. 2. Test Kitchen Tip: Any leftover lemon cream can be stored in the refrigerator for up to four days. " | ||
