1 pkg. white angel food cake mix
1 sm. pkg. sugar-free instant lemon pudding
2 c. cold skim milk
1 (8 oz.) container lemon low-fat yogurt
2 env. whipped topping mix

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 whipped topping. Garnish with lemon slices. Serves 12.