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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 14 |
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I've always tried to eat low-fat foods, including desserts like this one, says Amy Freitag of Stanford, Illinois. It's truly deliciousbut there's not too much guilt with the indulgence! Ingredients:
1 package (16 ounces) angel food cake mix |
1 carton (12 ounces) frozen whipped topping, thawed |
3/4 cup (6 ounces) raspberry yogurt |
1/3 cup confectioners' sugar |
1 pint fresh raspberries |
Directions:
1. Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour.
2. In a large bowl, gently combine the whipped topping, yogurt and confectioners' sugar until blended. Run a knife around side of cake and remove from pan.
3. Split cake into thirds horizontally. Place bottom layer on a serving plate; spread with 1 cup yogurt mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining topping mixture. Garnish with raspberries. Refrigerate leftovers. Yield: 14 servings.
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