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Prep Time:20 minsAdditional Time:8 hrs 40 minsTotal Time:9 hrsServings:20Yield:20 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:8 hrs 40 minsTotal Time:9 hrsServings:20Yield:20 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:8 hrs 40 mins
Additional Time:
8 hrs 40 mins
Total Time:9 hrs
Total Time:
9 hrs
Servings:20
Servings:
20
Yield:20 servings
Yield:
20 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsNonstick cooking spray116-ounce box sugar-free yellow cake mix1cupwater3eggs¼cupcanola oil1tablespoonlemon zest½(10 ounce) jarlemon curd4cupsno-sugar-added vanilla ice cream, slightly softened1cupassorted fresh berries
Cook Mode(Keep screen awake)
Ingredients
Nonstick cooking spray
116-ounce box sugar-free yellow cake mix
1cupwater
3eggs
¼cupcanola oil
1tablespoonlemon zest
½(10 ounce) jarlemon curd
4cupsno-sugar-added vanilla ice cream, slightly softened
1cupassorted fresh berries
DirectionsPreheat oven to 325 degrees F. Lightly coat a 10-inch springform pan with cooking spray; line with parchment paper.In a large bowl combine the cake mix, water, eggs, oil and lemon zest. Beat with a mixer on medium for 2 minutes. Pour batter into prepared pan. Bake 35 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.Spread lemon curd over top of cake; spoon ice cream over lemon curd, smoothing top. Cover and freeze overnight or for 8 hours.Remove from freezer, let stand 5 minutes before removing sides of pan. Top with berries.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 325 degrees F. Lightly coat a 10-inch springform pan with cooking spray; line with parchment paper.In a large bowl combine the cake mix, water, eggs, oil and lemon zest. Beat with a mixer on medium for 2 minutes. Pour batter into prepared pan. Bake 35 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.Spread lemon curd over top of cake; spoon ice cream over lemon curd, smoothing top. Cover and freeze overnight or for 8 hours.Remove from freezer, let stand 5 minutes before removing sides of pan. Top with berries.
Preheat oven to 325 degrees F. Lightly coat a 10-inch springform pan with cooking spray; line with parchment paper.
In a large bowl combine the cake mix, water, eggs, oil and lemon zest. Beat with a mixer on medium for 2 minutes. Pour batter into prepared pan. Bake 35 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.
Spread lemon curd over top of cake; spoon ice cream over lemon curd, smoothing top. Cover and freeze overnight or for 8 hours.
Remove from freezer, let stand 5 minutes before removing sides of pan. Top with berries.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)171Calories8gFat30gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
