1 angel food cake
1 box (4 serving size) sugar-free instant lemon pudding mix
2 c. cold skim milk
1 (8 oz.) container lemon low-fat yogurt
1 lg. Cool Whip

FILLING:

Beat pudding mix and skim milk. Fold in lemon yogurt until blended. Cover and refrigerate at least 1 hour.

To assemble - slice cake horizontally into 3 layers. Put 1 layer on serving plate. Spread with half the filling. Repeat with second layer and remaining filing. Top with last layer. Frost top and sides with Cool Whip. Garnish with 1/2 lemon rounds and fresh mint leaves. Refrigerate.