Luscious Low-Cal Lemon Cheesecake
My son Mason is having a birthday this week. He and I like to bake, so making my kids birthday cakes has become a special occasion for us. Last week, my friend Tim introduced me to the best low-fat cheesecake I've ever tried. So good that I totally could have passed this off as a regular cheesecake and my kids would have never known.
I decided I would add a lemon flair for Mason, as he originally asked me to make him a lemon cake. Then, Tim sent me another great easy recipe for that.
THE GREATEST COMBINATION
I decided that these two creations just might make the best cake ever. Plus you can't beat lower calories when it comes to cake, right? It was a big hit with all of my kids. See what your family thinks.
RECIPE FOR LEMON CAKE
- 1 Box Angel Food Cake Mix
- 1 Can Lemon Pie Filling
Heat oven to 350. Spray 9x13 pan. Mix cake mix and lemon pie filling together until frothy. Pour into pan and bake until you can insert a toothpick and it comes out clean. I think it was about 27 minutes. Remove from oven to cool.
RECIPE FOR CHEESECAKE
- 2 containers of Greek Plain Yogurt 32 ounce. It just so happens this is fat-free. Yay!
- 5 small boxes (1-ounce boxes) of Jell-O Instant Pudding & Pie filling sugar-free & fat-free Cheesecake flavor.
- Stevia/Splenda to taste
Pour yogurt into a large mixing bowl and add 5 boxes of Jell-O. Mix the ingredients in a blender, then add Stevia/Splenda to taste.
RECIPE STRAWBERRY SAUCE
- 2 pounds of cleaned strawberries, green removed.
Clean and de-green berries. Cut in half and place in blender until smooth.
PUT IT ALL TOGETHER: CREATE YOUR MASTERPIECE.
Spread cheesecake mixture over lemon cake. If you want whip cream, cover with whip cream.
I cut into square and then drizzle strawberry sauce once you've served it up. It's an amazing cake, and lower in calories than many other choices.