Ingredients
- 1 angel food cake -- 1 lb
- 1/4 Cup cornstarch
- 2/3 Cup sugar
- 1 2/3 Cups skim milk
- 1/2 Cup lemon juice
- 1 Tablespoon lemon peel -- freshly grated
- 3/4 Cup nonfat lemon yogurt
- 1 1/2 Cups light whipped topping
Make it step by step
- To make the filling, combine the cornstarch and sugar in a medium-sized saucepan, and stir to mix well.
- Use a wire whisk to slowly whisk in the milk.
- Place over medium heat, and bring to a boil, stirring constantly.
- Continue to cook and stir for 1 minute, or until the mixture is thickened and bubbly.
- Remove the milk mixture from the heat, and whisk in the lemon juice and rind.
- Cover and chill for several hours or overnight to thicken.
- Just before assembling the cake, make the topping by gently folding the yogurt into the whipped topping.
- Set aside.
- To assemble the cake, use a bread knife to cut the cake lengthwise into 3 layers.
- Stir the filling.
- Place the bottom cake layer on a serving platter, and spread with half of the filling.
- Repeat with the second layer.
- Top with the third cake layer, and spread the topping over the top and sides of the cake.
- Chill the cake for 1 to 2 hours, slice, and serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.