Punch Bowl Cake

• Ready In: 25 mins
• Serves: 8-10

Ingredients

• 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)

Directions

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.