Reviewed: Jun. 8, 2008

This was AWESOME! I made it for a summer block party that my neighborhood had and it was the hit of the party. Everyone loved it and no one guessed that it was actually very low fat. I will be making this again and again! Thanks for the recipe!

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Kelly2727

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Reviewed: Jun. 5, 2008

I made this recipe for my Dad's birthday yesterday and it got rave reviews from all 8 people that attended dinner! The only difference from the original recipe was that I used vanilla yogurt instead of lemon and slightly less then the 1/3 cup of fresh squeezed lemon juice in response to a comment made by another reviewer. It was just the right flavor with a more subtle hint of lemon in the whipped topping but not anything overpowering. My only other comment is that the prep time is more like 2 hours....not 25 minutes....to prepare, bake,cool & cut the cake, grate & squeeze fresh lemon, prepare whipped topping, wash and dry all berries, & assemble! :)

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shellbell

Cooking Level: Expert

Home Town: Lloydminster, Alberta, Canada

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Reviewed: Mar. 6, 2008

I made this a couple of weeks ago and it was absolutely fabulous! I didn't use the raspberries because they were $6 a package and I would have needed two; I bought a pre-made sugar free angel food cake which worked out great. I am making it again in a few days and I think I will use vanilla cake and see how that is. Thanks for such a yummy recipe!

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NIKICHUCK

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Reviewed: Sep. 1, 2007

Delicious, pretty, and light! I was looking for a healthy dessert to make for my roommate's birthday and this is a nice twist on a strawberry shortcake-type dessert. I was worried that the angel food cake would absorb too much of the filling and get soggy, but leftovers (made a double batch) stayed in the fridge for a week with no sogginess. Great recipe. Thanks!

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Holly B

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Reviewed: May 9, 2007

I made this for my mom's bunco club and they went nuts for it. I used the juice of one lemon and the zest of one lemon instead of measuring. If you are worried about the lemon flavor you could probably either use plain yogurt or use half as much lemon juice, but we thought it was great as it was. I made this about 12 hours before I wanted to serve it, would be fine overnight.

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AngelaM

Cooking Level: Expert

Home Town: Canton, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Apr. 12, 2007

If you absolutely love lemon, then this is a great recipe. I used the lemon yogurt, fresh lemon juice, and zest, and I, along with my guests, found the lemon flavor a bit too strong. I would definitely make this again, however I think I would substitute a raspberry or strawberry yogurt for a little added sweetness.

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