*a sugar-free yellow cake mix
*1 c. 2% milk
*1/3 c. vegetable oil
*a box of lemon sugar-free gelatin
*1 1/2 c. Fresh or frozen blueberries
*1/2 c. Splenda
*juice of 1/2 lemon
*2 shots of citrus vodka (optional)
*a box of lemon sugar-free pudding mix
*1 1/2 c. 2% milk
*8 oz. reduced-fat cream cheese, softened
*1/2 c. fat-free half and half
*1/2 c. Splenda
Bake in a sprayed 13 x 9 pan. My directions were to bake it at 325° for 35 minutes. It came out perfect.
Remove the skillet from the hear and set aside allowing it to cool.
Allow the cake to cool even further. Once the cake and your compote have both cooled, spread the compote on top and place the cake in the fridge while you make the final topping.
(Note: the recipe from Cooking Panda called for heavy whipping cream. I think that would be absolutely wonderful, rich, thick and creamy. But, I didn't have any and so I substituted the half and half. Use what you have and experiment.)
You will probably need to scrape down the sides of the bowl to be sure and get the cream cheese and half and half well incorporated. Once they are mixed, turn the speed up to medium high and mix for a couple of minutes.
Spread the cream cheese mixture over the top, cover and refrigerate until ready to serve.
- This was a super easy dessert to make. At this time of year... what could be better than blueberries!
Also, just take note of this process and then let your imagination combine any number of flavors at different times throughout the year. This could be 20 desserts in one.