1 (16 oz.) box white angel food cake mix

DOUBLE LEMON FILLING:

1 (4 serving size) box sugar-free instant lemon pudding and pie filling
2 c. cold skim milk
1 (8 oz.) container lemon low fat yogurt
1 container Cool Whip

Garnish with lemon rounds halved and fresh mint leaves.

Prepare cake mix; bake and cool following the package directions.

To make filling, at least 1 hour before using, beat pudding mix and skim milk according to package directions. Fold in lemon yogurt until blended. Cover and refrigerate at least 1 hour, until mixture is of spreading consistency.

To assemble, slice cake horizontally into 3 layers. Put 1 layer on serving plate; spread with half the filling. Repeat with second layer. Top with the last layer of cake and frost the top and sides with Cool Whip. Makes 12 servings.