Apricot Lemon Angel Food Cake
1 c. chopped H-E-B Dried Apricots
1 box H-E-B The Bakers Scoop Angel Food Cake Mix
1 container (6 oz.) H-E-B Light Lemon Yogurt
Heat oven to 375°F. Set a 2 part, ungreased, tube cake pan aside.
Place chopped apricots in a microwave safe bowl, add 1/2 cup water, co
ver with plastic wrap and microwave on high power 2 minutes. Allow to
set 10 minutes, drain and cool.
Prepare angel food cake mix according to package directions. Gently st
ir chopped and hydrated apricots into batter. Pour into tube pan.
Bake 35 minutes. Cool according to package directions. Remove from tub
e pan by running a knife between cake and sides of pan. Lift cake up o
ut of outer pan and use knife to release it from central cylinder and
bottom of tube pan insert. Invert cake on a cutting board and then tur
n right-side up on cake platter. Frost top of apricot cake with lemon
yogurt and serve.
Calories: 110, Total Fat: 0g, Sodium: 280mg, Carbohydrates: 31g, Diet
ary Fiber: 3g, Sugar: 7g, Protein: 3g