Kelly Cordes

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

Ingredients:

  • 1 Box Angel Food Cake Mix
  • 1 Can Lemon Pie Filling

DIRECTIONS

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

Ingredients:

  • 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

DIRECTIONS

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

Ingredients:

  • 2 pounds of cleaned strawberries, green removed.

DIRECTIONS

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.