Sweet blueberries and sour lemons compliment each other beautifully and offer a delightful flavor in this delicious angel cake dessert.
Cut cake into 1/2-inch cubes. (You should have about 4 1/2 cups cubes). Place half of the cubes in a 2-quart souffle dish.
In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add lemon juice, beating until smooth. Stir in finely shredded lemon peel. Fold in about 1/4 cup of the dessert topping until combined. Fold in the remaining dessert topping. Divide the mixture in half; stir 1 1/2 cups of the blueberries into one portion of the cream cheese mixture. Spoon over cake cubes in dish. Top with the remaining cake cubes and the remaining plain cream cheese mixture. Cover and freeze about 4 hours or until firm.
Sprinkle with the remaining blueberries before serving. If desired, garnish with lemon peel strips.
1 other carbohydrate, 1/2 fat