Angel Food Cake with Lemon Cream and Berries

Ingredients

• 3 6-ounce cartons lemon yogurt
• 1 4-serving-size package instant vanilla pudding mix
• 1 8-ounce container frozen light whipped dessert topping, thawed
• Fresh blueberries
• 1 8-inch purchased angel food cake, cubed
• Fresh mint sprigs (optional)

Directions 

• In medium bowl, whisk together yogurt and one-fourth of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, whisking until smooth after each addition. Fold in whipped topping, half at a time. Serve lemon cream and berries over cubed cake. If desired, garnish with mint sprigs. 
• Makes 16 servings.

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