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Prep Time: 3 Minutes Cook Time: 28 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Prepare this recipe in the summertime when you're craving a dessert that's not too heavy. Lemon rind and juice provide tartness, which is balanced by the sweetness of the fresh berries. This dessert is not quite a pudding and not quite a cake—it's something in between. A puddinglike layer forms under the tender cake topping as it bakes. It tastes best when served warm. Ingredients:
1 (9-ounce) package yellow cake mix (such as jiffy) |
1/2 cup fat-free milk |
1/4 cup reduced-fat sour cream |
1 lemon |
cooking spray |
2/3 cup boiling water |
2 cups mixed berries |
frozen fat-free whipped topping, thawed (optional) |
Directions:
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a medium bowl. Grate rind, and squeeze juice from lemon to measure 1 teaspoon and 2 tablespoons, respectively. Stir rind and juice into batter just until blended. Spoon batter into an 8-inch square baking dish coated with cooking spray. Pour boiling water over batter (do not stir).
3. Bake at 350° for 28 minutes. Remove from oven; let stand 5 minutes. Spoon cake into 8 individual serving bowls; top with berries and whipped topping, if desired. Serve warm.
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