*  Exported from  MasterCook  *
 
                        Ww Lemon Blitz Cake-Points:3
 
 Recipe By     : Fat-Free Holiday Recipes by Sandra Woodruff, RD
 Serving Size  : 12   Preparation Time :0:00
 Categories    : WW Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    angel food cake -- 1 lb
                         ***FILLING ***
      1/4  Cup           cornstarch
      2/3  Cup           sugar
    1 2/3  Cups          skim milk
      1/2  Cup           lemon juice
    1      Tablespoon    lemon rind -- freshly grated
                         ***TOPPING***
      3/4  Cup           nonfat lemon yogurt
    1 1/2  Cups          light whipped topping
 
 To make the filling, combine the cornstarch and sugar in a medium-sized
 saucepan, and stir to mix well.  use a wire whisk to slowly whisk in the
 milk.  Place over medium heat, and bring to a boil, stirring
 constantly.  Continue to cook and stir for 1 minute, or until the
 mixture is thickened and bubbly.  Remove the milk mixture from the heat,
 and whisk in the lemon juice and rind.  Cover and chill for several
 hours or overnight to thicken.  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
 lengthwise into 3 layers.  Stir the filling.  Place the bottom cake
 layer on a serving platter, and spread with half of the filling.  Repeat
 with the second layer.  Top with the third cake layer, and spread the
 topping over the top and sides of the cake.  Chill the cake for 1 to 2
 hours, slice, and serve.  Makes 12 Servings POINTS: 3
 
 PER SERVING: 174 Calories, 1.3 g Fat, 0.8 g Fiber, 0 mg Cholesterol, 4.9
 g Protein, 238 mg Sodium
 
 RECIPE FROM: Fat-Free Holiday Recipes by Sandra Woodruff, RD

Plain Text Version of This Recipe for Printing or Saving