Lemon Blitz Cake

Ingredients

 * 1 angel food cake -- 1 lb
 * filling
 * 1/4 Cup cornstarch
 * 2/3 Cup sugar
 * 1 2/3 Cups skim milk
 * 1/2 Cup lemon juice
 * 1 Tablespoon lemon peel -- freshly grated
 * Topping
 * 3/4 Cup nonfat lemon yogurt
 * 1 1/2 Cups light whipped topping

Directions

 * 1) To make the filling, combine the cornstarch and sugar in a medium-sized saucepan, and stir to mix well.
 * 2) Use a wire whisk to slowly whisk in the milk.
 * 3) Place over medium heat, and bring to a boil, stirring constantly.
 * 4) Continue to cook and stir for 1 minute, or until the mixture is thickened and bubbly.
 * 5) Remove the milk mixture from the heat, and whisk in the lemon juice and rind.
 * 6) Cover and chill for several hours or overnight to thicken.
 * 7) Just before assembling the cake, make the topping by gently folding the yogurt into the whipped topping.
 * 8) Set aside.
 * 9) To assemble the cake, use a bread knife to cut the cake lengthwise into 3 layers.
 * 10) Stir the filling.
 * 11) Place the bottom cake layer on a serving platter, and spread with half of the filling.
 * 12) Repeat with the second layer.
 * 13) Top with the third cake layer, and spread the topping over the top and sides of the cake.
 * 14) Chill the cake for 1 to 2 hours, slice, and serve.

Contributed by:

 * World Recipes Y-Group