Lemon Blueberry Pudding Cake
This moist, homestyle dessert has a twist of fresh flavor with berries and lemon.
- Cake & Filling
- 1 can (21 ounces) blueberry pie filling
- 1 package (18.25 ounces) lemon cake mix
- 3 egg whites
- 1 cup water
- 1/3 cup vegetable oil
- 1 lemon
- 1 cup boiling water
- 1 package (3 ounces) lemon gelatin
- 2 teaspoons powdered sugar
- Thawed, fat-free frozen whipped topping (optional)
Preheat oven to 375°F. Lightly spray Rectangular Baker with vegetable oil using Kitchen Spritzer. For cake and filling, spread pie filling over bottom of baker. In Classic Batter Bowl, combine cake mix, egg whites, water and oil; whisk until smooth using Stainless Whisk. Pour batter evenly over pie filling.
For pudding, zest lemon using Zester/Scorer to measure 1 tablespoon zest. Juice lemon using Juicer to measure 2 tablespoons juice. In Small Micro-Cooker®, microwave water on HIGH 1-2 minutes or until boiling. Add gelatin; mix until completely dissolved. Add lemon zest and juice to gelatin mixture; pour evenly over top of batter.
Bake 35-40 minutes or until wooden pick inserted in center comes out clean. Remove from oven; let stand 10 minutes. Lightly sprinkle with powdered sugar using Flour/Sugar Shaker. Serve warm with whipped topping, if desired.
- 15 servings
Nutrients per serving:
Calories 260, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 45 mg, Carbohydrate 42 g, Protein 3 g, Sodium 250 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 starch, 2 fruit, 1 fat (3 carb)
Use the Egg Separator to easily separate the egg whites from the yolks, which contain fat and cholesterol.
Lemons kept at room temperature will yield more juice than those that are refrigerated.
To help release the juice from a lemon, using even pressure, roll the lemon between the palm of your hand and the Cutting Board. Cut the lemon in half crosswise and juice it using the Juicer.