When my neighbor gave me a bowl of blackberries, I took to the kitchen and created this recipe. My mother is diabetic and loves it.
—VICKI MELIES ELKHORN, NE
PREP: 25 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 8 SERVINGS
1 1/3 cups angel food cake mix
2/3cup cold water
1cup cold 2% milk
1package (1 ounce) sugar-free instant lemon pudding mix
1package (8 ounces) reduced-fat cream cheese
1/2cup fresh or frozen raspberries
1/2cup fresh or frozen blackberries
1teaspoon sugar
1. In a small bowl, combine the cake mix and water; beat on low speed for 30 seconds. Beat on medium for 1 minute. Pour into an ungreased 11x7-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown and entire top appears dry. Cool completely, about 40 minutes.
2. In a small bowl, whisk milk and pudding mix. In a small bowl, beat cream cheese until smooth; beat in pudding mixture until blended. Run a knife around sides of pan. Remove the cake and cut horizontally into two layers. Place bottom layer on a serving plate; spread with half of the pudding mixture. Top with remaining cake layer and pudding mixture.
3. In a small bowl, combine the raspberries, blackberries and sugar. Serve with the cake. Store in the refrigerator.