| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mr. food, Mrfood2 | 1 | servings | ||
INGREDIENTS
| 1 | pt | Frozen yogurt |
| One 10-inch angel food cake | ||
| 1 | c | Frozen light whipped topping; thawed |
INSTRUCTIONS
Soften the frozen yogurt in the refrigerator for 15 to 20 minutes. Meanwhile, with a serrated knife, slice the cake horizontally 1 inch from the top. Carefully remove the top of the cake; set aside. Cut and scoop out a tunnel around the center of the cake, leaving a 3/4-inch border of cake on the sides and bottom. (Reserve the scooped-out cake for trifle or another use.) Spoon the softened frozen yogurt evenly into the tunnel, replace the top of the cake, wrap with plastic wrap, and freeze for about 2 hours, or until firm. When ready to serve, dollop the cake with the whipped topping. NOTE: You can use your favorite of frozen yogurt, sherbet, sorbet, or ice cream and, for the finishing touch, garnish with fresh summer berries and maybe a few mint sprigs. You can freeze the cake for up to 3 days - just add the whipped topping and any garnishes right before serving. Converted by MC_Buster. NOTES : 12 servings Converted by MM_Buster v2.0l.
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