Sugar Free Lemon Blueberry Cake Food

LEMON BLUEBERRY TRIFLE (SUGAR FREE)

Lemon Blueberry Trifle (Sugar Free) image

This is a recipe from Pampered Chef. You can follow the directions for regular, or substitute sugar free pudding and whipped cream to make a yummy sugar free desert! If making sugar free you can substitute sugar free angel food cake. (My aunt is diabetic and she loved this. I made it with regular angel food cake, because I couldn't find sugar free. She says there isn't too much sugar in regular cake, but watch if your diabetic.)

Provided by cookingsherri

Categories Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1 frozen prepared poundcake (or sugar free angel food cake)
1 lemon
1 1/2 cups milk
1 (8 ounce) container sour cream
1 (8 ounce) whipped topping (can be sugar free)
2 (3 1/2 ounce) packages instant lemon pudding (can be sugar free) or 2 (3 1/2 ounce) packages pie filling (can be sugar free)
1 pint blueberries

Steps:

Cut pound cake into cubes and place in large colander. Sprinkle juice from 1 lemon over cake. Toss gently.
In separate bowl combine milk, sour cream and half of whipped topping, whisk until smooth. Add pudding and whisk until pudding begins to thicken.
Set 10 blueberries aside for garnish (optional). Place 1/3 of cake in bottom of bowl(glass bowl make a pretty presentation). Top with 1/3 of blueberries. Then top with 1/3 of the pudding mixture and spread evenly. Repeat layers 1-2 more times.
You can decorate the top with remaining whipped cream and reserved berries if you would like.

LOW FAT BLUEBERRY LEMON CAKE

Low Fat Blueberry Lemon Cake image

Make and share this Low Fat Blueberry Lemon Cake recipe from Food.com.

Provided by qtmeliss34

Categories Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup applesauce
1 cup brown sugar, packed
1/2 cup white sugar
1/2 cup Splenda sugar substitute
3/4 cup egg substitute
1 teaspoon vanilla extract
1 cup sour cream (5% fat)
2 cups frozen blueberries
2 tablespoons lemon zest
1 teaspoon all-purpose flour

Steps:

Preheat oven to 350 degrees. Spray a 12 cup non-stick or silicone bundt pan with cooking spray.
In a large mixing bowl cream together, butter, applesauce, brown sugar, white sugar and sugar substitute. Add in egg substitute and vanilla extract and mix well. It might look slightly separated but that is o.k.
In another bowl whisk 2 1/2 cups flour with baking powder and salt; set aside.
Add flour mixture to butter mixture in three additions, alternating with sour cream.
Re-use flour bowl to toss blueberries and zest with remaining teaspoon flour.
Spread batter in prepared pan.
Bake cake on bottom rack of oven until a toothpick inserted into center comes out clean, about 60 to 70 minutes.
Cool in pan 20 minutes then invert onto a wire rack.
Make a simple glaze with icing sugar and lemon juice or dust with icing sugar just before serving.

Nutrition Facts : Calories 359.9, Fat 12.5, SaturatedFat 7.5, Cholesterol 28.9, Sodium 260.9, Carbohydrate 58, Fiber 1.8, Sugar 33.8, Protein 5.5

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