Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cake | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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 peel -- freshly grated
- Topping
- 3/4 Cup nonfat lemon yogurt
- 1 1/2 Cups light whipped topping
Directions
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.