1 box angel food cake mix

Prepare cake mix as directed on package.

LEMON FILLING:

1 box (4 serving size) sugar-free instant pudding
2 c. cold skim milk
1 (8 o.) lemon low-fat yogurt
2 env. (1 box) whipped topping

Beat together pudding mix and skim milk according to package. Fold in lemon yogurt until blended. Cover and refrigerate at least 1 hour until mixture is of spreading consistency.

Beat topping mix as directed using cold skim milk. Slice cake horizontally into 3 layers. Frost with whipped topping.