2 c. cubed angel food cake
1 (8 oz.) carton fat-free lemon yogurt
1/4 (8 oz.) container frozen light whipped dessert topping, thawed
1 c. mixed berries (raspberries, blueberries or sliced strawberries)
fresh mint (optional)

Divide the angel food cake cubes among 4 dessert dishes.

In a small mixing bowl, fold together the yogurt and whipped topping. Dollop yogurt mixture atop cake cubes. Sprinkle with berries. If desired, garnish with fresh mint.