Orange-Cream Angel Cake

Orange-Cream Angel Cake

A lighter choice for dessert, prepared in just 10 minutes!

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

12

servings

1
round angel food cake (10 inch)
2
containers (6 oz each) Yoplait® Original 99% Fat Free orange crème yogurt
1/2
cup whipping (heavy) cream
2
teaspoons powdered sugar
2
tablespoons frozen orange juice concentrate
  1. Cut cake in half horizontally; separate layers. Place bottom cake layer, cut side up, on serving plate. Spread yogurt over cut surface. Place top cake layer on bottom layer, cut side down.
  2. In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. On low speed, beat in orange juice concentrate just until blended. Serve whipped cream with cake. If desired, garnish with orange peel curls. Store in refrigerator.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
This cake can be assembled up to 4 hours ahead of time and refrigerated until serving time. Make the whipped cream and chill it separately.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 380mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 0g,
    • Sugars 29g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 1/2 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.