Blueberry Lemon Cake Parfait
Cake cubed and mixed with lemon pudding, then layered with whipped cream and a blueberry sauce. A light and refreshing dessert for spring!
WW My Way Smart Points: 7 Green, 7 Blue, 7 Purple
WW Freestyle Smart Points: 7
Baking the Cake
I started by getting my boxed cake mix, and adding a can of Diet Squirt. DON'T add any thing else the box tells you! The squirt is the substitute. I then mixed it until it is the consistency of regular batter, and poured in into a pan and baked according the the directions on the box.
Let the cake cool completely. Once cooled, you will cut the caked into cubes, about an inch wide.
While the cake is cooling, mix up a package of instant sugar free, fat free lemon pudding. Refrigerate the pudding until it is cold. I then mixed the lemon cake with the cake cubes. Do this gently so your cake doesn't turn into crumbs. Let the cake and pudding sit together for at least 20 minutes.
Making Blueberry Lemon Sauce
I bought a bag of frozen blueberries since Wisconsin isn't really in blueberry season quite yet. I then took a lemon and zested it. After zesting, I added the juice from the lemon to the blueberries, as well as the zest. Cook the blueberries over medium-low heat until a sauce forms. The blueberries should start to burst, but you don't want them to completely disintegrate.
Next I made up some Oobleck, AKA cornstarch and water, but oobleck is a way cooler name.
I took the blueberry sauce off the heat and stirred in the oobleck a little at a time, until the blueberry sauce thickens. Once thickened, transfer the blueberries to a bowl and place in the refrigerator.
Bringing It All Together
Now that is is time to serve, I grabbed a clear bowl and started with the cake and lemon pudding combo. I made a layer of that on the bottom. Next I made a layer of cool whip, followed by the lemon blueberry sauce. I kept going in the order until I was all out stuff!
Place it in the fridge if you aren't serving right away! Enjoy nice and cold!