Punch Bowl Cake

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 4 ounces fat free cream cheese, softened
• 1/2 cup powdered sugar
• 2 cups low-fat vanilla yogurt
• 1 (8 ounce) carton fat-free whipped topping, thawed
• 1 large angel food cake
• 1 1/2 tablespoons cornstarch
• 1 1/2 cups cold fruit juice
• 1 lb fresh strawberries, peaches,nectarines or 1 lb berries (3 to 4 cups)

Recipe

• 1 combine cream cheese and powdered sugar, stir in the yogurt, then fold in the topping.
• 2 break the angel food cake into medium-size pieces.
• 3 add to the creamy mixture and toss lightly.
• 4 pour into a glass bowl and refrigerate.
• 5 glaze: combine, in a small saucepan, the cornstarch and fruit juice.
• 6 stir until dissolved.
• 7 over medium-high heat, bring to a boil, stirring constantly, until thickened.
• 8 cool slightly, then combine with prepared fruit.
• 9 spread over the cake mixture and refrigerate for several hours.
• 10 fruit options, sliced strawberries, peeled and sliced peaches, sliced nectarines, raspberries or blueberries.