SUGAR FREE LEMON POUND CAKE

 

 

 

 

 

 

 

Being the wife of a diabetic, I see how difficult it is for my husband to pass up so many delicious, sugary desserts.

Below is a recipe that I have made myself and recommend highly.  Although I am not the creator of the recipe, I thought it delicious enough to share.

-Joann Ariola, Director of Intergovernmental Affairs, MediSys Health Network

INGREDIENTS:

1 (18.25 Ounce) Package Sugar-free Yellow Cake Mix
1 (3.4 Ounce) Sugar-free Lemon Pudding Mix
1┬ż cups Water
3 Egg Whites
┬ż cups Reduced-fat Milk
┬Ż tsp Lemon Extract
1 (1 Ounce) Package Sugar-free Vanilla Pudding Mix
1 (ounce) Sugar-free 
Cooking Spray

DIRECTIONS:

Preheat oven to 350 degrees F and coat a 10×15-inch pan with cooking spray.

Combine yellow cake mix and lemon pudding mix in a large mixing bowl. Stir in water and egg whites. Beat mixture on low speed for 1 minute. Beat for an additional 4 minutes on high speed.

Place batter into prepared pan and bake for 30 minutes or until cooked through.

Meanwhile mix milk, lemon extract, and vanilla pudding mix in a large mixing bowl. Add in cool whip and mix well. Spread mixture over the cake once it has cooled.

All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. PROMPTLY CONSULT YOUR PHYSICIAN OR CALL 911 IF YOU BELIEVE YOU HAVE A MEDICAL EMERGENCY.