Serves: 10
Total Calories: 20
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
2 1/2 Carbohydrate
PYRAMID SERVINGS
1 1/2 Starch
1 Sweet
NUTRITION FACTS
Calories 187
Calories from Fat 4
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 Little Lemon Cakes recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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