Low-Fat Lemon and Strawberry Supreme

This little concoction is something I made up from two past recipes that I shared. The cake part I decided to tweak a little from my recipe for Sugar Free Jell-O Cupcakes and the cream part is my recipe for Fruit Dip. This was such a refreshing little dessert. The kids and my husband loved it.

Here is what you need for the "cakey"
(my son came up with this term for the cookie with a cake texture)

1 box lemon cake mix
6 oz. lemon sugar free Jell-O (prepare the whole box according to box directions, but just use 6 oz. of the lemon jell-o liquid for the recipe)
2 egg whites (whisked together)

Combine all ingredients in a bowl. Mix together with hand mixer until fully incorporated.
Spray cookie sheet with non stick spray and spoon batter on sheet by heaping spoonfuls. Shape the cakey on the sheet with the bottom of a spoon so the top is smooth. Bake at 350 degrees for 6-7 minutes. Watch carefully since all ovens cook differently. The cakey is done when it is completely set. Let cool on sheet for a few minutes and then remove, using a thin spatula, onto a cooling rack.

For the Cream:

1 8 oz. container of fat free or light whipped topping
1-2 containers of fat free or light mixed berry yogurt (or your favorite flavor)

Mix together to your liking and then chill.

To assemble:

Just put one cakey on a plate, top with cream, put another cakey on top and spoon fresh berries over the whole yummy dessert.


Each cakey is about 85 calories. If you want to cut your calories, just leave the top cakey off. Calculate the calories in your cream mixture to determine the total calories.

Hope you give this a try!