Cooking with Demarle

So easy and not bad for you...two GREAT things in a dessert :) Mix 1 Lemon Cake mix (about 15-18oz) with 1 cup Fage plain, fat free greek yogurt and 1 cup water. I just used the 6 oz cup and it worked fine. You can also use Lemon flavored but it's harder to find. Place your Bundt Mold on the Perforated Baking Sheet, fill and bake for 35-38 minutes in a 340 degrees oven. While cooling, mix about 1/3 cup powdered sugar with 1-2 tbsp lemon juice; stir thoroughly and adjust ingredients until desired consistency is reached. Other Options - you can use this idea with any flavor cake mix and change what the glaze is; could do chocolate cake with just a powdered sugar/milk glaze, or orange cake with orange glaze, vanille or white cake with a lime glaze...the possibilities are endless!! For the Bundt Mold, which is 20 perforated servings, 1 slice = 2 WW points ENJOY :) Here are some other great ways to doctor up your favorite cake mix and keep it healthier -  http://www.hungry-gi...

Easy, yummy, lemony goodness... Ingredients: 1 box Lemon cake mix 1 box (3.4 oz size) of instant lemon JELLO pudding mix 4 eggs 1 cup water 1/3 cup vegetable oil Directions: Mix the above ingredients on medium for 2-3 minutes until blended well and smooth. Preheat oven to 350. Place your Bundt mold on your perforated baking sheet and pour mixture into mold. Bake at 350 for about 45 minutes. Let cool about 10 minutes then invert onto plate. For icing, combine powdered sugar with lemon juice (start with about 1 cup p. sugar with 1 tbsp juice) and combine until you have a smooth runny consistency. Pour over or brush on the cake. The one pictured was a bit thick, but tasted good still!