1 pt Frozen yogurt
One 10-inch angel food cake
1 c Frozen light whipped
-topping; thawed
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.
Yields
1 servings