1 box white angel food cake mix
Double lemon filling
1 box (4 serving) sugar-free instant lemon pudding & pie filling
2 c. cold skim milk
1 container (8 oz.) lemon lowfat yogurt
2 env. (1 box 2.8 oz.) whipped topping mix

FOR GARNISH:

Thin lemon rounds
Halved & fresh mint leaves

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 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 side with the whipped topping. Garnish with lemon rounds just before serving.