Free Offer
Must-Have Recipes for a Potluck: 30 Diabetic Desserts, Salads, Appetizers & More

With this FREE eCookbook filled with recipes for desserts, diabetic salads, diabetic appetizers, and more, you're all ready to enjoy some good eats with even better company!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Lighter Lemon Bars

(11 Votes)
EDR Lighter Lemon Bars
SERVES
16
COOK TIME
30 Min

Using sugar-free pudding mix, along with sugar-free gelatin and skim milk make these Lighter Lemon Bars something you can feel good about eating. Plus, that lovely lemon flavor is hard to beat!

What You'll Need

  • 2 cups skim milk
  • 1 (1-ounce) box sugar-free instant vanilla pudding mix
  • 1 (.30-ounce) box sugar-free lemon gelatin mix
  • 1 (16-ounce) package angel food cake mix
  • Confectioners' sugar for dusting (optional)

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a large bowl, combine milk and pudding mix. Let set for 5 minutes; once set, stir in lemon gelatin mix. Add dry cake mix and stir until combined. Pour into prepared baking dish.
  3. Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool completely, then dust with confectioners' sugar, if desired.

Notes

Nutritional InformationShow More

Servings Per Recipe: 16

  • Amount Per Serving % Daily Value *
  • Calories 137
  • Calories from Fat 1.4
  • Total Fat 0.2g 0 %
  • Saturated Fat 0.0g 0 %
  • Trans Fat 0.0g 0 %
  • Protein 4.1g 8 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.6mg 0 %
  • Sodium 239mg 10 %
  • Total Carbohydrates 30g 10 %
  • Dietary Fiber 0.1g 0 %
  • Sugars 16g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Very good but needs a stronger lemon taste.

What a fun recipe for a spring potluck!

this was a good dessert, but, I used a 13x9 pan and it overflowed all over the pan, oven, and racks. So my advice is to use 2 pans. A 13x9 and a smaller maybe an 8x8. It really rises then drops back down as it cools.

I have one problem I don't care for angel food cake so if I made this it would have to be made with a cake mix !!! So maybe it might work with a regular cake mix like maybe lemon cake mix..

Has anyone tried using sugar-free lemon pudding? I would guess that with the additional sugar-free lemon jello, the lemon taste stronger. I LOVE lemon goodies, but would this go from "lighter lemon bars" to "too strong lemon bars"?

Our Test Kitchen has not tried it using sugar-free lemon pudding, so we're not sure if this would be too strong of a flavor. However, if you like lemon we think this would be delicious! Let us know how it turns out!

I used sugar-free lemon pudding- it was WONDERFUL!! My family loved it! I'm saying "it" because it was very moist- and high - just like a normal 9x13 cake, rather than bars. Instead of dusting confectioner's sugar, I put a sugar-free scoop of Cool Whip on each slice! Fantastic!

Wonderful! We're so glad to hear your family loved it! :)

I tried to experiment w/ flavors and i do not recommend the SF choc pudding and no jello variation

Angel food cake mixes have several dried egg whites and leavening in the mix, white cake mix usually asks for egg, oil and is usually heavier with sweeteners. Like rheart, I would prefer to see this made much simpler and healthier using fresh juice, gelatin, without all the processed ingredients. A similar recipe follows: Lemon Brownies 1 cup flour (almond flour for gluten free) 3/4 cup sugar 1/4 tsp salt 1/4 tsp baking soda 2 eggs 1/4 cup plain lowfat plain greek yogurt 3 TBSP oil extra light olive oil zest of 2 lemons 2 TBSP lemon juice (1 lemon) Icing: 1 cup powdered sugar 1/4 cup butter 2 TBSP lemon juice Preheat oven to 350. Line an 8 x 8-inch square pan with foil, leaving extra for handles. Mix all ingredients until smooth. pour batter into prepared pan and bake 20 minutes. Cool in the pan for 10 minutes, then lift out of pan, onto a flat serving plate. While cooling, mix icing ingredients together in a bowl, adding juice gradually. Spread icing evenly on top of brownies. ** if not using fresh lemons, zest is optional, but does add flavor and dietary fiber.

The main reason that angel food cake is acceptable as a dessert for diabetics is not so much the low sugar count, although that in and of itself is important as it is the low amount of carbohydrates that are present in the cake. This means that for diabetics angel food cake when consumed in low to moderate amounts on an occasional basis will not upset their blood sugar levels, at least not to any great degree.

I would not make this! All artificial ingredients except the milk.

Could I maked this w/ a white cake mix? I don't have the angel food one and we are snow bound today

The Test Kitchen has not tested with cake mix, so we are not sure if this will work. Angel food cake is much lighter than a cake mix, so it's possible it won't turn out right.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password