Posted by Grandma Jeanne on September 30, 2011
1 box lemon cake mix
2 small boxes of sugar free lemon pudding
1 cup of egg substitute
1-1/2 cups water
1/2 cup vanilla baking chips
1 cup applesauce
Mix together and pour into a sprayed bundt pan.
Bake at 350 degrees for 45-50 minutes.
Serves 16
WW PointsPlus: 5
Posted by Grandma Jeanne on September 16, 2011
1-1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 cup cold butter, cubed
Filling
4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon baking powder
Topping
2 cups (16 ounces) sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract
In a food processor, combine the flour, confectioners’ sugar, and lemon and orange peel.
Add butter; cover and process until mixture forms a ball.
Pat into a greased 13 inch x 9 inch baking pan.
Bake at 350° for 12-14 minutes or until set and the edges are lightly browned.
In a large bowl, combine all the filling ingredients. Pour over hot crust.
Bake for 14-16 minutes or until set and lightly browned.
In a small bowl, combine topping ingredients. Spread over filling.
Bake 7-9 minutes longer or until topping is set.
Cool on a wire rack.
Refrigerate overnight.
Cut into bars just before serving.
Store in the refrigerator.
Yield: 3 dozen.