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Double Berry Lemon Dessert

 Double Berry Lemon Dessert
“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.”
8 ServingsPrep: 25 min. Bake: 20 min. + cooling


  • 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


  • 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.

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Double Berry Lemon Dessert (continued)

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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.