1 box angel food cake mix
1 (4 serving size) box sugar-free instant lemon pudding/pie filling
2 c. cold skim milk
1 (8 oz.) container lemon low-fat yogurt
2 (1 box, 2.8 oz.) env. whipped topping mix
Thin lemon rounds, halves, fresh mint leaves for garnish

Prepare cake mix, bake and cool following 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. Meanwhile beat topping mix as directed on label, using cold skim milk instead of whole milk. 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 filling. Top with last layer. Frost top and sides with the whipped topping. Garnish (optional). Makes 12 servings. 229 calories per serving.