Monday, March 30, 2015

Light Lemon Blueberry Cake

I got this recipe from my cooking light pampered chef book and it is amazing! It is hard to believe it is lower in calories and in carbs! I also made a few adjustments to make it even healthier!

Cake and Filling:
1 can blueberry pie filling
1 package lemon cake mix
3 egg whites
1 cup water
1/3 cup unsweetened applesauce
1 lemon
1 cup boiling water
1 package lemon gelatin

Preheat the oven to 375 Degrees F. Lightly spray and 9x13 baking dish.
Spread the blueberry pie filling out in the prepared pan.
In a separate bowl mix the cake mix, egg whites, water, and apple sauce. Stir until well blended and pour evenly on top of blueberry filling.
Four the pudding, boil 1 cup of water (I just place mine in a bowl and microwave for 1 minute) Pour the gelatin in until its dissolved. Add 2-3 tablespoons of fresh squeezed lemon juice. Pour the gelatin mixture evenly over  the cake layer.
Bake 35-40 minutes or until a toothpick comes out clean.
Let stand for 10 minutes. Some times I will sprinkle some powdered sugar on top but it is not necessary. It is quite delicious. You can serve it with fat free cool whip too! I personally like the best after its been placed the refrigerator! It is excellent cold! Enjoy!

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