Ingredients
5 cups angel food cake, cut into cubes
1- 8 ounce non-fat lemon yogurt
3 cups light whipped topping, divided
3 cups assorted fresh berries (I use strawberries, huckleberries and marionberries), divided
lemon balm or mint sprigs, for garnish
Preparation
Place a layer of angel food cubes in a 2 1/2 quart glass bowl. Stir together yogurt and 2 cups whipped topping. Spoon mixture over cake cubes. Sprinkle with 1/2 of the berries. Repeat layers. Garnish with lemon balm or mint sprigs.
