Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCakesandfrostings - Cake Lemon Blitz By Schmitty
Famous Authors (View All Authors)
Cakesandfrostings - Cake Lemon Blitz By Schmitty Post by :douga Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3467

Click below to download : Cakesandfrostings - Cake Lemon Blitz By Schmitty (Format : PDF)

Cakesandfrostings - Cake Lemon Blitz By Schmitty

1 Angel Food Cake (1 lb)
1/4 cup cornstarch
2/3 cup sugar
1 2/3 cup skim milk
1/2 cup lemon juice
1 tablespoon fresh lemon rind
3/4 cup non-fat lemon yogurt
1 1/2 cup lite whipped topping

Filling: Combine cornstarch and sugar in medium size saucepan and stir to mix well; use wire whisk to slowly whisk in the milk.

Place over medium heat and bring to boil stir constantly. Continue to cook and stir for 1 minute or til the mixture is thick and bubbly.

Remove the milk mixture from the heat and whisk in the lemon juice and rind. Cover and chill for several hours or overnite to thicken.

Just before assembling the cake, make the topping by gently folding the yogurt into the lite whipped topping. Set aside.

To assemble, with serrated bread knife cut the cake into three layers. Stir the cooled filling.

Place bottom cake layer on serving plate and spread with one half of filling. Repeat with second layer.

Top with third layher and spread the topping over the top and sides of cake.

Chill cake for 1 to 2 hours. Slice and serve.

Only has 2.3 grams of fat per serving - makes 12
servings. Calories 174

Tip: If desired can be made with canned lemon pie filling - fuss free.

If you like this book please share to your friends :

Cakesandfrostings - Cake Lemon Cake By Schmitty Cakesandfrostings - Cake Lemon Cake By Schmitty

Cakesandfrostings - Cake Lemon Cake By Schmitty
Source: Prevention 1 package (18 ounce) reduced fat yellow cake mix (such as BettyCrockerSweet Rewards) 1 1/2 cup prepared lemonade 2 eggs (or 1/2 cup liquid egg substitute) 1 teaspoon grated lemon zest (optional) Preheat oven to 350 degrees.In a large bowl, combine cake mix, lemonade, eggs and zest (if using). Beat on low speed for 1 minute scraping bowl often, then beat on medium for 2 minutes. Coat a 12 cup bundt pan with cooking spray. Add batter. Bake 45 minutes or until toothpick inserted in center comes out clean. Invert onto a wire rack.Serves 12.

Cakesandfrostings - Cake Lemon Angel Food Cake By Jeanndan Cakesandfrostings - Cake Lemon Angel Food Cake By Jeanndan

Cakesandfrostings - Cake Lemon Angel Food Cake By Jeanndan
1 Prepared Angel Food Cake 3 oz. Lemon Pudding Mix (Do Not Use Instant) 2 cups Water 1 Lemon for Peel 2 T. Lemon Juice 2 1/2 cups Whipping Cream 14oz. Flaked Coconut 1/8 tsp. Coconut Extract 1/2 cup Powdered Sugar Prepare pudding mix using 2 cups of water. Remove from heat and stir in lemon juice and peel. Pour into a bowl, cover, and refrigerate at least one hour. Split cake into five layers. Whip 1 cup of whipping cream and fold into lemon filling along with 7oz (1/2 of bag) of Flaked Coconut. Spread evenly over each cake layer,