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Little Lemon Cakes |
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Serves: 10 Print this RecipeServing Size 1 cake For Lemon Creme: 1 package instant vanilla pudding and pie filling mix 1 cup skim milk 1 tablespoon lemon juice 1 teaspoon finely grated lemon peel rind 1 cup ESTEE whipped topping prepared from mix as directed For Cake: 1 package fat-free lemon cake mix 1 egg white 1/2 cup water For Lemon Sauce: 3/4 cup cold water 1/4 cup ESTEE fructose 2 1/2 tablespoons lemon juice 2 teaspoons cornstarch 1. Prepare pudding according to package directions, using only 1 cup skim milk; beat in lemon juice and rind. Fold in whipped topping; cover and refrigerate. 2. Meanwhile, following package directions, prepare cupcakes using lemon cake mix, egg white, and water. While cupcakes are baking, prepare lemon sauce. In a small saucepan combine all sauce ingredients. Cook over medium heat 5 to 7 minutes, stirring constantly until thickened; remove from heat. When cupcakes are done, cool slightly on wire rack. Using a wooden pick, poke holes in top of each cupcake. Pour 2 Tbsp lemon sauce over each cupcake. Let stand 1 hour. 3. Cut each cake in half horizontally. Spoon a dollop of lemon creme onto bottom half of each and replace top. Top with another dollop of creme. EXCHANGES Carbohydrate 2 1/2 PYRAMID SERVINGS Starch 1 1/2 Sweet 1 NUTRITION FACTS Calories 187(4 calories from fat) Fat 0 g Saturated Fat 0 g Cholesterol 1 mg Sodium 286 mg Carbohydrate 42 g Dietary Fiber 1 g Sugars 29 g Protein 2 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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