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Tuesday, April 30, 2013

Angel Food Cake with Lemon Cream and Berries


This is a great light dessert for spring/summer and it doesn't require too much preparation. I prepped all of the ingredients before dinner and it took less than three minutes to assemble five desserts. The original recipe calls for three containers of lemon yogurt, I only used one container because my dad hates lemon flavor, but I really wanted a light lemon flavor.

This recipe comes from Better Homes and Gardens.

Ingredients:
-6 ounce carton lemon yogurt
-4-serving-size package instant vanilla pudding mix
-8 ounce container frozen light whipped dessert topping, thawed
-Fresh blueberries
-8- 9 inch purchased angel food cake, cubed

Mix together a half of the whipped topping with half of the pudding mix until combined, add the rest of the whipped topping, lemon yogurt and vanilla pudding mix and whisk until combined. Store in an airtight container in the refrigerator.


Fill half of a glass with cubed angel food cake.
Add blueberries and lemon cream, fill in with more angel food cake and top with additional blueberries and lemon cream.



You can leave out the blueberries if you like. 

  



This recipe was really good! I'm glad that I didn't add three containers of yogurt because the light lemon flavor was good, it might have been overwhelming to have more lemon. My whole family plus J. had this and some of us even went back for seconds. This does make a lot though, I have half of the angel food cake left over, so if you're not serving a lot of people, then you'll have some leftovers.

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