Berry-Filled Lemon Cake Recipe
Diabetic Friendly
a.. Prep: 10 min. Bake: 40 min. + cooling
b.. Yield: 14 Servings
10 40 50
Ingredients
a.. 1-1/4 cups water
b.. 3/4 cup egg substitute
c.. 1/4 cup plain nonfat yogurt
d.. 1 tablespoon grated lemon peel
e.. 1 package yellow cake mix (regular size)
f.. 1/2 cup confectioners' sugar
g.. 3 teaspoons lemon juice
h.. 2 cups sliced strawberries
a.. In a large bowl, combine the cake mix, water, egg substitute, yogurt and
lemon peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
b.. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for
40-50 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove from pan to a wire rack to cool completely.
c.. Combine sugar and lemon juice; drizzle over cake. Fill center of cake
with strawberries. Yield: 14 servings.
Editor's Note: Due to the egg substitute, this cake does not rise very high.
Nutritional Analysis: One serving equals 189 calories, 254 mg sodium, trace
cholesterol, 38 gm carbohydrate, 4 gm protein, 3 gm fat. Diabetic Exchange: 2
starch, 1/2 fruit, 1/2 fat.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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