1 box white angel food cake mix
Double lemon filling (1 box sugar free instant lemon pudding & pie filling)
2 c. cold skim milk
1 (8 oz.) container lemon low fat yogurt
2 env. (1 box) whipped topping mix

Make cake according to directions. Cool. Make filling at least 1 hour before serving. Beat pudding and skim milk. Fold in lemon yogurt. Refrigerate 1 hour. Make whipped topping. To assemble, slice horizontally into 3 layers. Spread filling between layer. Frost with whipped topping. Garnish with thin lemon rounds and fresh mint leaves. Serves 12. 229 calories, no fat, 2 mg. cholesterol.