Lemon, blueberries make cake heavenly

Wednesday, May 21, 2014

Raspberries, strawberries or blackberries would also work well in this sweet treat.

Lemon-Blueberry Angel Cake Dessert

1/2 (7- to 8-inch) homemade or purchased angel food cake

1 (8-ounce) tub light cream cheese

1 1/2 teaspoons finely grated lemon zest plus a few larger pieces for garnish

2 tablespoons lemon juice

1 1/2 cups frozen light whipped dessert topping, thawed

2 cups fresh blueberries

Cut cake into 1/2-inch cubes. You should have about 41/2 cups of cubed cake. Place half of the cubes in a 2-quart baking dish. Set remaining cubes aside.

In a medium mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Add the lemon zest and juice and beat until smooth. Fold in about 1/4 cup of the whipped topping until combined, then fold in the remaining topping. Divide the mixture in half. Stir 11/2 cups of the blueberries into one portion. Spoon mixture over cake cubes. Top with the remaining cake cubes, and the remaining cream cheese mixture. Cover and freeze until firm, about 4 hours. Before serving, sprinkle with the remaining 1/2 cup blueberries and the larger pieces of lemon zest.

Makes 12 servings.

Nutrition information: Each serving contains approximately 100 calories, 3 g protein, 4 g fat, 14 g carbohydrate, 8 g sugar, 9 mg cholesterol, 177 mg sodium and 1 g fiber.

Dietary exchanges: 1 carbohydrate/starch, 1 fat, 1/2 fruit

Recipe adapted from Better Homes and Gardens Eat Well Lose Weight: More Than 500 Deliciously Satisfying Recipes

Food on 05/21/2014