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 or frozen blueberries
1 8 - 9 inch purchased angel food cake, cubed
Fresh mint sprigs (optional)
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.
Recipe shared from: http://www.bhg.com/recipe/sponge-cakes/angel-food-cake-with-lemon-cream-and-berries/