• 1 angel food cake mix
• 2 1/4 C. canned lemon pie filling
• Topping:
• 3/4 C. non-fat lemon yogurt
• 1 1/2 C. non-fat whipped topping

Prepare and bake angel food cake according to package instructions. 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 into three layers. Place the bottom cake layer on a serving platter, and spread with half of the lemon filling. Repeat with the second layer. Top with the third cake layer; spread remaining topping over the top and sides of the cake. Chill the cake for two hours, slice and serve.

Yield: 12 servings