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Healthified Little Lemonade Cakes

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88% less sat fat • 54% less sugar than the original recipe. When life gives you lemons, make lemonade cakes!

  • Prep Time 35 min
  • Total Time 2 hr 0 min
  • Servings 12

Ingredients

Cake

2
eggs
1
cup Gold Medal® all-purpose flour
1
teaspoon baking powder
3/4
cup sugar
1/2
cup fat-free milk
2
tablespoons tub-style 60% to 70% vegetable oil spread
7
cups Cascadian Farm® frozen raspberries, thawed and undrained
Small lemon wedges (optional)
Fresh mint leaves (optional)

Raspberry Sauce

1/3
cup sugar
3/4
teaspoon cornstarch
11/2
teaspoons finely shredded lemon peel

Directions

  • 1 Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x9x2-inch baking pan. Line pan with waxed paper. Grease and flour waxed paper; set pan aside. In a small bowl, stir together flour, baking powder, and 1 teaspoon of the lemon peel; set aside.
  • 2 Preheat oven to 350°F. In a medium bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.
  • 3 In a small saucepan, heat and stir milk and vegetable oil spread until spread melts; add to batter, beating until combined. Pour batter into prepared pan.
  • 4 Bake for 20 to 25 minutes or until a toothpick inserted near center of cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto wire rack lined with waxed paper; carefully peel off top waxed paper and cool completely.
  • 5 Meanwhile, for raspberry sauce: Place half of the raspberries and their juices in a medium bowl. Mash berries with a potato masher. In a small saucepan, combine sugar, cornstarch, and the remaining ½ teaspoon lemon peel. Add mashed raspberries. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Cool about 10 minutes. Stir in remaining half of the raspberries and their juices.
  • 6 Cut cake into 12 pieces. Split each cake piece in half horizontally. Place cake piece bottoms on individual dessert plates. Spoon half of the raspberry sauce over cake bottoms. Top with cake piece tops. Spoon remaining sauce onto cakes. If desired, garnish with lemon wedges and mint leaves.

Nutrition Info

The Quick Take: Healthified

  • Calories Reduced By 150
  • Fat Reduced By 4 1/2g
  • Saturated Fat Reduced By 3 1/2g
See What Makes It Healthified »

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
25),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
50mg
50%;
Total Carbohydrate
29g
29%
(Dietary Fiber
5g
5%
  Sugars
22g
22%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
30%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

The Original vs. Healthified

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Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are good and good for you.

Before After
1/2 cup whipping cream 1/2 cup fat-free milk
2 tablespoons butter 2 tablespoons tub-style 60% to 70% vegetable oil spread
3 packages (10 oz) frozen sweetened raspberries, thawed and undrained 7 cups Cascadian Farm® frozen raspberries, thawed and undrained
1 cup sugar 1/3 cup sugar
Nutritional Highlights
Calories
 
 
330 (before)
180 (after)
Saturated Fat
 
 
4 g (before)
1/2 g (after)
Sugars
 
 
48 g (before)
22 g (after)
Total Fat
 
 
7 g (before)
2 1/2 g (after)

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 07/16/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
25),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
50mg
50%;
Total Carbohydrate
29g
29%
(Dietary Fiber
5g
5%
  Sugars
22g
22%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
30%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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