Difficulty: Easy - for beginners
1 (10-ounce) prepared angel food cake
1 pint fat-free vanilla-raspberry swirl frozen yogurt, softened
1/2 cup frozen light whipped topping, thawed
1/2 cup fresh raspberries
Fresh mint sprigs
Place cake on a serving plate. With a serrated knife, slice top 1 inch off cake by slicing it horizontally all the way around; carefully remove top of cake and reserve. Cut and scoop out a tunnel in center of cake, leaving a 3/4-inch border of cake on sides and bottom. (Reserve scooped-out cake for another use.) Spoon frozen yogurt evenly into tunnel then replace cake top. Wrap with plastic wrap and freeze until firm; plan to garnish and serve anytime after 2 hours, or up to 3 days. Before serving, dollop cake with whipped topping and garnish with raspberries and mint sprigs.