Recipe
Dessert
Zesty Lemon Angel Food Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (3.4 oz) pkg Hy-Vee instant lemon pudding | ||
| 1 ½ c. skim milk | ||
| 1 tbsp. fresh lemon juice | ||
| 1 tsp. grated lemon peel | ||
| 1 prepared angel food cake | ||
| 1 c. frozen Hy-Vee whipped topping, thawed |
Directions
- Prepare lemon pudding using 1-1/2 cups milk and adding lemon juice and grated lemon peel. Chill until set.
- Slice angel food cake into 3 layers.
- Fold whipped topping into pudding mixture.
- Spread pudding mixture, divided into thirds, onto cake layers, stacking as you go.
- Chill 1 hour before serving.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 310mg
- Total Carbohydrates: 38g
- Protein: 4g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 2%
0%
Iron 0%
0%
Calcium 8%