1 box angel food cake mix

Prepare cake mix. Bake and cool according to directions on the box.

Make filling at least 1 hour before using:

1 box (4 servings size) sugar free instant lemon pudding
2 c. cold skim milk
1 container (8 oz.) lemon low-fat yogurt
2 env. (1 box 2.8 oz.) whipped topping mix

Beat pudding mix and skim milk according to directions. Fold in lemon yogurt. Cover and refrigerate 1 hour. Meanwhile beat topping mix using cold skim milk.

Slice cake horizontally in 3 layers. Put 1 layer on cake plate and spread 1/2 of filling mix on it. Repeat with second layer and remaining filling. Top with last layer. Frost top of cake and sides with whipped topping.