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Berry Filled Lemon Cake

Source of Recipe

Taste of Home Magazine" 1999

BERRY FILLED LEMON CAKE

Exchanges
Serves: 14

1-1/2 c. water
Egg substitute equivalent to 3 eggs
1/4 c. nonfat yogurt
1 T. grated lemon peel
1 pkg. (18-1/4 oz.) light yellow cake mix
1/2 c. confectioners' sugar **(Diabetic Confectioners' Sugar in Make Your Own Section)
3 tsp. lemon juice
2 c. sliced strawberries

IN a mixing bowl, combine first 4 ingredients; add cake mix. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in fluted tube pan. Bake at 350-F for 40-45 minutes or until a toothpick inserted neat the middle comes out clean.

(**NOTE** Due to the egg substitute this cake does not rise very high.)

Cool in pan for 10 minutes; remove from pan to a wire rack to cool completely. Combine sugar and lemon juice; drizzle over cake. Move to a serving plate. Fill center of cake with strawberries.

One serving (Calculated with sugar) equals: 189 calories...254 mg sodium...trace cholesterol...38 gm carbohydrate...4 gm protein...3 gm fat ++++ Diabetic Exchanges: 2 starch...1/2 fruit