Monday, September 12, 2011

Diabetic Lemon Cake Delight

Ingredients

    * 1 purchased Sugarless Angel Food Cake
    * 1 box (4-serving size) Lemon Instant Sugar-Free Pudding
    * ½ cup Skim Milk
    * 1 carton (8-ounce) Lemon-Flavored non-fat, no-sugar-added Yogurt
    * ½ carton (8-ounce) “Lite” Frozen Whipped Topping, thawed

How to make it

    * Cut angel food cake in half, horizontally, using serrated knife in a 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. You may then place top layer on cake and frost with remaining mixture, or make a second cake with remaining topping mixture. Chill until served.

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