Double Berry Lemon Dessert |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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âWhen a neighbor of mine gave me a bowl of blackberries, I developed this recipe,â says Glenwood, Iowa cook Vicki Melies. âMy mother is diabetic and loves this dessert.â Ingredients:
1-1/3 cups angel food cake mix |
2/3 cup cold water |
1 cup cold 2% milk |
1 package (1 ounce) sugar-free instant lemon pudding mix |
1 package (8 ounces) reduced-fat cream cheese |
1/2 cup fresh or frozen raspberries |
1/2 cup fresh or frozen blackberries |
1 teaspoon sugar |
Directions:
1. In a small bowl, combine cake mix and water; beat on low speed for 30 seconds. Beat on medium for 1 minute. Pour into an ungreased 11x7-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown and entire top appears dry. Cool completely, about 40 minutes.
2. In a small bowl, whisk milk and pudding mix. In a small bowl, beat cream cheese until smooth; beat in pudding mixture until blended. Run a knife around sides of pan. Remove cake and cut horizontally into two layers. Place bottom layer on a serving plate; spread with half of pudding mixture. Top with remaining cake layer and pudding mixture.
3. In a small bowl, combine the raspberries, blackberries and sugar. Serve with cake. Refrigerate leftovers. Yield: 8 servings.
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