Ingredients Edit

Yogurt cheese Edit

  • 1 (8oz) container plain non-fat yogurt, no gelatin added

Directions Edit

Yogurt cheese Edit

  1. Line non-rusting colander or sieve with large coffee filter; place over deep bowl.
  2. Spoon yogurt into prepared colander; cover with plastic wrap.
  3. Refrigerate until liquid no longer drains from yogurt, about 12 hours.

Cake Edit

  1. Cut angel food cake into 3 horizontal layers.
  2. In small bowl, stir together sugar, cocoa and hot water until smooth; stir in 1 teaspoon vanilla.
  3. Stir in yogurt cheese until well blended.
  4. Prepare whipped topping mix as directed on package, using ½ cup milk and remaining ½ teaspoon vanilla; fold into cocoa mixture.
  5. Spread cocoa mixture between layers and on top and sides of cake.
  6. Cover; refrigerate.

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