Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

For a sweet and easy diabetes-friendly dessert, enjoy this lemony ice cream cake with blueberries.

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary

active:
20 mins
total:
9 hrs
Servings:
20
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Lightly coat a 10-inch springform pan with cooking spray; line with parchment paper.

    Advertisement
  • 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.

Nutrition Facts

171 calories; protein 3g; carbohydrates 29.7g; dietary fiber 1.5g; sugars 6.7g; fat 7.6g; saturated fat 2.5g; cholesterol 38.2mg; vitamin a iu 121.8IU; vitamin c 4.8mg; folate 5.3mcg; calcium 63mg; iron 0.7mg; magnesium 2mg; potassium 22mg; sodium 206mg.
Advertisement