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Light Lemon Cake

Yield: 20 servings
Ratings Rating: 5.00, 8 Votes | Read Comments
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  • 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


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


  1. Preheat the oven to 350 degrees F.
  2. Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.
  3. Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.
  4. 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.
  5. Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.
  6. 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.
  7. Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.
  8. Cover and refrigerate for at least 3 hours.
  9. 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)
Sodium: 218 mg
Cholesterol:0 mg
Fat: 2g
Carbohydrates: 26g
Exchanges: 2 Carbohydrate, 1/2 Fat

Source: Diabetic Dream Desserts

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