For a sweet and easy diabetes-friendly dessert, enjoy this lemony ice cream cake with blueberries.
Preheat oven to 325 degrees F. Lightly coat a 10-inch springform pan with cooking spray; line with parchment paper.
In a large bowl combine the cake mix, water, eggs, oil and lemon zest. Beat with a mixer on medium for 2 minutes. Pour batter into prepared pan. Bake 35 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.
Spread lemon curd over top of cake; spoon ice cream over lemon curd, smoothing top. Cover and freeze overnight or for 8 hours.
Remove from freezer, let stand 5 minutes before removing sides of pan. Top with berries.
1 1/2 starch, 1 fat, 1/2 other carbohydrate