DOUBLE BERRY LEMON DESSERT

Double Berry Lemon Dessert image

"When a neighbor of mine gave me a bowl of blackberries, I developed this recipe," says Glenwood, Iowa cook Vicki Melies. "My mother is diabetic and loves this dessert."

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1-1/3 cups angel food cake mix
2/3 cup cold water
1 cup cold 2% milk
1 package (1 ounce) sugar-free instant lemon pudding mix
1 package (8 ounces) reduced-fat cream cheese
1/2 cup fresh or frozen raspberries
1/2 cup fresh or frozen blackberries
1 teaspoon sugar

Steps:

In a small bowl, combine cake mix and water; beat on low speed for 30 seconds. Beat on medium for 1 minute. Pour into an ungreased 11x7-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown and entire top appears dry. Cool completely, about 40 minutes., In a small bowl, whisk milk and pudding mix. In a small bowl, beat cream cheese until smooth; beat in pudding mixture until blended. Run a knife around sides of pan. Remove cake and cut horizontally into two layers. Place bottom layer on a serving plate; spread with half of pudding mixture. Top with remaining cake layer and pudding mixture., In a small bowl, combine the raspberries, blackberries and sugar. Serve with cake. Refrigerate leftovers.

Nutrition Facts : Calories 212 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 491mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 1g fiber), Protein 7g protein.