May 12, 2016

Angel Food Cake with Lemon Yogurt Cream and Fruit Recipe

Inspired by Martha Stewart's Rhubarb Tart with Lemon-Yogurt Mousse, I whipped up a faster, easier version for Mother's Day.

The Greek yogurt adds a really nice tang to this and, combined with the bright lemon notes, reins in the sweetness of the angel food cake without taking away from the decadence of the cream. Everyone was raving about the combination!


1 boxed angel food cake mix
1 lemon, preferably organic
1 container CoolWhip or 1 pint heavy/whipping cream
1 container Greek yogurt (I used Fage)
confectioner's sugar
fruit of choice

Make your angel food cake, following the directions on the box. Angel food cake is one of the few things I will *NOT* make from scratch. I tried once and the whole thing plopped out of the pan like a big, old, wet fart shortly after I turned it upside down, and I laughed so hard I cried for the next five minutes. (A shocker for my family members, who assumed I'd be really upset since it was a birthday cake for someone.) The box mix is just easier, foolproof, and delicious!

Once your cake is cool and you're almost ready to serve dessert, get out your CoolWhip or whip your cream. Combine in a large bowl with the yogurt. I used about a 2 parts CoolWhip/cream to 1 part Greek yogurt ratio, but feel free to change this to suit your own taste. Wash your lemon and zest about half of it into the bowl (you won't need the juice). Add a few tablespoons of confectioner's sugar. I used about 2 I think, but again, use as much or as little as you like. Whisk together til thoroughly combined and set aside.

Prep your fruit. Here I used fresh raspberries, but on Mother's Day I stewed strawberries and rhubarb together (adding about a 1/4 c. sugar and some lemon juice) until softened and let the mixture cool slightly.

Slice your cake, top with as much of the lemon yogurt cream as you like, and spoon your fruit on top. That's it! Simple yet delicious.

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