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, cover 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 stir chopped and hydrated apricots into batter. Pour into tube pan.
Bake 35 minutes. Cool according to package directions. Remove from tube pan by running a knife between cake and sides of pan. Lift cake up out 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 turn 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, Dietary Fiber: 3g, Sugar: 7g, Protein: 3g