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Double Berry Lemon Dessert Recipe

Double Berry Lemon Dessert Recipe

“When a neighbor of mine gave me a bowl of blackberries, I developed this recipe,” says Glenwood, Iowa cook Vicki Melies. “My mother is diabetic and loves this dessert.”
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling YIELD:8 servings

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.

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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.