Punch Bowl Cake

• 4 ounces fat free cream cheese, softened
• 12 cup powdered sugar
• 2 cups low-fat vanilla yogurt
• 1 (8 ounce) carton fat-free whipped topping, thawed
• 1 large angel food cake
• 1 12 tablespoons cornstarch
• 1 12 cups cold fruit juice
• 1 lb fresh strawberries, peaches,nectarines or 1 lb berries (3 to 4 cups)

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.

cream cheese, powdered sugar, lowfat vanilla yogurt, angel food cake, cornstarch, cold fruit juice, fresh strawberries

Taken from www.food.com/recipe/punch-bowl-cake-37071 (may not work)