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!

Ingredients:

Cake and Filling:

1 can blueberry pie filling

1 package lemon cake mix

3 egg whites

1 cup water

1/3 cup unsweetened applesauce

Pudding:

1 lemon

1 cup boiling water

1 package lemon gelatin

Directions:

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!