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LIGHT LEMON CAKE




Source of Recipe


Marla
LIGHT LEMON CAKE

Yield: 20 servings
Source: "Diabetic Dream Desserts"
Info: http://diabeticgourmet.com/book_archive/details/61.shtml

INGREDIENTS

- 1 box (1 pound, 2.25 ounces) white or lemon cake mix
- 1 cup water
- 1/2 cup nonfat or light sour cream
- 1/2 cup fat-free egg substitute
- 2 packages (4-serving size each) sugar-free lemon gelatin mix
- 1 cup boiling water
- 1 cup cold tap water

Frosting:

- 2 cups nonfat or light whipped topping
- 3/4 cup light lemon yogurt

DIRECTIONS

Preheat the oven to 350 degrees F.

Place the cake mix, water, sour cream, and egg substitute
in a large bowl and beat with an electric mixer for 2 minutes.

Coat a 9-by-13 inch pan with cooking spray and spread the
mixture evenly in the pan. Bake for about 30 minutes, or
just until the top springs back when lightly touched and
a wooden toothpick inserted in the center of the cake comes
out clean. Let the cake cool to room temperature. Then,
using a fork, poke holes in the cake at 1/2-inch intervals.

Place the gelatin mix in a medium bowl and add the boiling
water. Whisk for 2 minutes or until the gelatin is completely
dissolved. Stir in the cold water. Slowly pour the gelatin
mixture over the cake, allowing it to be absorbed. Cover
and refrigerate for at least 3 hours.

To make the frosting, place the whipped topping in a small
bowl and fold in the yogurt. Spread the frosting over the
cake and chill for an additional hour before serving.

Nutritional Information Per Serving (1/20 of recipe):
Calories: 138, Carbohydrate: 26 g, Cholesterol; 0 mg,
Fat: 2.3 g, Fiber: 0.2 g, Protein: 3.1 g, Sodium: 218 mg, Calcium: 60 mg
Diabetic Exchanges: 2 Carbohydrate, 1/2 Fat