Double Berry Lemon Dessert
Double Berry Lemon Dessert takes approximately 45 minutes from beginning to end. This recipe serves 8 and costs 83 cents per serving. One serving contains 286 calories, 7g of protein, and 6g of fat. This recipe is liked by 135 foodies and cooks. A mixture of angel food cake mix, water, instant lemon pudding mix, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Taste of Home. Overall, this recipe earns a not so outstanding spoonacular score of 36%. If you like this recipe, take a look at these similar recipes: Easy Lemon-Berry Dessert, Lemon-Ginger Berry Dessert, and Breezy Lemon-Berry Dessert.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1-1/3 cups angel food cake mix
1/2 cup fresh or frozen blackberries
1 package (1 ounce) sugar-free instant lemon pudding mix
1 package (8 ounces) reduced-fat cream cheese
1 cup cold 2% milk
1/2 cup fresh or frozen raspberries
1 teaspoon sugar
2/3 cup cold water
Equipment:
bowl
baking pan
knife
whisk
frying pan
Cooking instruction summary:
Directions 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. 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. In a small bowl, combine the raspberries, blackberries and sugar. Serve with cake. Refrigerate leftovers. Yield: 8 servings. Originally published as Double Berry Lemon Dessert in Cooking for 2Summer 2009, p15 Nutritional Facts 1 piece equals 212 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 491 mg sodium, 32 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, combine cake mix and water; beat on low speed for 30 seconds. Beat on medium for 1 minute.
2. Pour into an ungreased 11x7-in. baking pan.
3. Bake at 350° for 20-25 minutes or until golden brown and entire top appears dry. Cool completely, about 40 minutes.
4. 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.
5. Remove cake and cut horizontally into two layers.
6. Place bottom layer on a serving plate; spread with half of pudding mixture. Top with remaining cake layer and pudding mixture.
7. In a small bowl, combine the raspberries, blackberries and sugar.
8. Serve with cake. Refrigerate leftovers.
Nutrition Information:
covered percent of daily need
