This week I celebrated another birthday (the big 3-5, not sure how I got there). Since I'm officially O-L-D, have to work a little harder to keep my figure. Ugh. So unfair. I recently started working out with a trainer and I've been trying to eat better so all that money doesn't go to waste. Enter the low-fat, low-calorie birthday cake. My mother-in-law and I created this when she came to visit this month, and man is it delish! And so easy you won't believe it.
This recipe was inspired by the 2-ingredient lemon squares recipe found here that my mother-in-law first found via Pinterest. However, we couldn't find regular lemon pie filling the recipe called for, so we bought lemon creme filling and used that instead. The result wasn't anything like lemon bars, but it was delicious! The creme filling makes a lighter, fluffier cake instead of a dense bar. I little denser and more moist than straight angel food cake, but still pretty light. Add a few strawberries and some fat-free whipping cream and you have a low-fat, low-calorie, lemon-icious spring dessert! If you cut it into 12 servings, it works out to be only 240 calories and less than 1 gram of fat per serving! That's with the strawberries and whipped cream! Next time I think I'll try raspberries for a Raspberry Lemonade Shortcake. . .
*1 can Wilderness or Comstock brand Lemon Creme pie filling
*1 box Angel Food Cake mix (Betty Crocker and Pillsbury both make one)
*Fresh strawberries (or frozen berries thawed would work in a pinch)
*Fat-free whipped cream
Preheat oven to 350 degrees. Mix cake mix and pie filling together until well blended. Poor into a greased 9x13 pan. Bake for 20 minutes. Allow to cool completely. Cut cake into 12 squares. Top each piece with fresh strawberries and whipped cream. Only 240 calories and less than 1 gram of fat per serving! Happy birthday to me!
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