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Tuesday, March 29, 2011

Lemon Cake with Apricot Glaze

Serves: 16 (1 slice per serving)
Preparation Time: 20 minutes
Cooking Time: 17 minutes

Lemon juice and zest give this cake a refreshing taste. The sweetness of the apricot preserves balances the tartness of the lemon.

Ingredients:
Vegetable oil spray
18.25 ounce package lemon-flavored cake mix
6 large egg whites, egg substitute equal to 3 eggs or 3 large eggs
1/2 cup water
1 Tbsp. plus 1 1/2 tsp. lemon zest
1/4 cup plus 2 Tbsp. lemon juice (2 medium lemons)
3/4 cup all-fruit apricot preserves
1 cup frozen fat-free or light whipped topping, thawed

Directions:
Preheat oven to 325 degrees. Spray a 9x13x2 inch baking pan with vegetable oil spray. In a large mixing bowl, combine cake mix, egg whites, water, zest, and lemon juice. Mix using package directions. Pour batter into pan. Bake for 25 to 30 minutes, or until toothpick inserted in center come out clean. Put on cooling rack. In a small saucepan, heat preserves over medium-high heat until melted, 1 to 2 minutes, stirring constantly. Brush evenly over cake. Serve warm or at room temperature with 1 Tbsp. whipped topping on each piece.

Lemon Cake with Apricot Topping
Beat unheated preserves with a fork, if desired. Fold into 3 cups frozen fat-free or light whipped topping, thawed; spread over completely cooled cake. Refrigerate leftovers. (Calories: 191; Protein: 2 g; Carbohydrates: 39 g; Cholesterol: 0 mg; Total Fat: 3 g; Saturated fat: 3 g; Polyunsaturated: 0 g; Monounsaturated: 2 g; Fiber: 0 g; Sodium: 211 mg)

Lemon Cupcakes with Apricot Glaze
For cupcakes, pour batter into two 12-cup muffin pans. Follow baking times on package. Brush with glaze. Increase amount of whipped topping to 1 1/2 cups. (Calories: 122; Protein: 1 g; Carbohydrates 25 g; Cholesterol: 0 mg; Total Fat: 2 g; Saturated: 1 g; Polyunsaturated: 0 g; Monounsaturated: 1 g; Fiber: 0 g; Sodium: 139 mg)

Cooks Tip on Citrus Zest
An implement called a zester make quick work of removing the peel, or zest, of citrus fruit. Use rather firm downward strokes, being careful not to get any of the pith, the bitter white layer just beneath the peel. Measuring and cleanup will be easy if you work over a sheet of wax paper.

Nutrition Facts: (per serving)
Calories: 179
Protein: 2 g
Carbohydrates: 36 g
Cholesterol: 0 mg
Total Fat: 3 g
Saturated Fat: 1 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 2 g
Fiber: 0 g
Sodium: 206 mg

Source: American Heart Association - Meals in Minutes Cookbook pg. 304

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