ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE
1 Box Betty Crocker Angel Food Cake Mix
1 can crushed pineapple in juice, undrained
1 tablespoon lemon zest, plus extra for garnish
1 cup plain yogurt
1/4 cup honey
1 tablespoon lemon juice
For the cake: Pre heat oven to 350. In large bowl, beat dry angel food cake mix and crushed pineapple on low speed for 30 seconds; beat on medium speed 1 minute. Stir in lemon zest. Pour into ungreased 10 inch tube pan.
Bake 40- 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box.
For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.
After cake is cooled, run knife around edges; loosen around the sides and middle. Release the cake and place on a serving plate. Use serrated knife to cut into slices, place on dessert plates and drizzle with the sauce. Garnish with lemon zest and mint sprigs.
FRUIT DIP
8 ounces cream cheese
7 ounces marshmallow fluff
Beat cream cheese with a hand mixer on medium speed until fluffy. Fold in marshmallow fluff to combine. Chill and serve with fruit.