Low Fat Lemon Cake
  • 1 package Pillsbury lemon cake mix
  • 1 1/4 cups water
  • 1/4 cup non-fat vanilla yogurt
  • 3/4 cup egg beatersĀ® 99% egg substitute
  • 2 tablespoons lemon peel, grated
  • 1/2 cup powdered sugar
  • 3 teaspoons water
  • 1 cup sliced strawberries
  1. Mix cake mix, water, yogurt, egg beaters and lemon peel in large bowl at low speed until moistened. Beat for 2 minutes at high speed. Pour into well greased and floured bundt pan. Bake at 350 degrees for 40-50 minutes or until done. Cool in pan on wire rack for 30 minutes. Remove from pan; cool completely. Blend powdered sugar and water until smooth. Drizzle over cake. To serve bill center ring of cake with strawberries.