Ingredients

1 lemon cake mix,
1/3 cup Dannon Light'n Fit Lemon Yogurt,
3/4 cup egg substitute,
1 cup cold water,
2 pkg lemon jello, sugar free,
1 cup boiling water + 1 cup cold water,
1 cup skim milk,
1 pkg instant vanilla pudding, SF & FF,
8 oz whipped topping, light or fat-free, 1 lemon (optional)




Special Notes Combine 1 pkg of jello with boiling water and stir to dissolve for about a minute. Add cold water and stir for 1 minute. Slowly pour over the top of cake. Chill cake in refrigerator until needed for the icing.

Heat oven to 350 & coat 13x9 baking dish with canola cooking spray. Combine cake mix, yogurt, egg substitute, and cold water in large mixing bowl. Beat on low speed until moistened. Then beat on high for 2 minutes. Pour batter in prepared pan. Bake 35-40 minutes or until fork in center comes out clean. Poke holes all over the top of cake using a fork.

In large mixing bowl, add milk, then the vanilla, pudding mix, and remaining package of jello. Beat on low speed until powders are dissolved and mixture is nicely blended and smooth. Fold in whipped topping and spread mixture over cake. Cut lemon in half lengthwise and slice thin for garnish on each slice. Chill cake in refrigerator until ready to serve.

**Substitute orange-supreme cake mix, and use 1 pkg of sugar free orange flavored jello for different taste***2 16oz. bags frozen peaches (or strawberries, blueberries, etc.) 1 box yellow cake mix (without pudding in it) 2 C. diet sprite or 7 UP.....Preheat oven to 350. Pam a 13 x 9 inch pan. Put fruit in pan. Sprinkle cake mix over fruit (break up clumps). Pour Sprite over cake mix but no not stir. Cover with foil and bake 20 mins. After 20 mins., remove foil and bake an additional 40 minutes. Let cool a little and cut into 12 pieces. Serve w/ lite cool whip or a little scoop of lo-fat ice cream/yogurt. 3 units. per piece