By 1Steve on May 20, 2002
Photo by Pam-I-Am
Photo by Pam-I-Am
"Easy Low Calorie Low sugar version of a classic dessert. My friends love these. I am diabetic and while not totally sugarfree as there is some in the cake mix, these are low enough in sugar that my doctor says they are OK for me in moderation :)"
Serving Size: 1 (45 g)
Servings Per Recipe: 12
"While this is not a substitute for the original lemon bars, it does make a very moist and tasty angel food cake. The recipe is extremely easy to make(one bowl) and makes a delicious diabetic dessert. I'll have to keep this one in my recipe file to fullfill my sweet tooth."
"Thank you for a wonderful recipe. I made this exactly by your recipe and made Debe's pudding frosting (#18812) with vanilla pudding to top it off. It was such a big hit at work that my co-workers were brainstorming on different flavor combinations for next time! Definitly a keeper!"
"This recipe is a top pick! I've made it several times for different people, and everyone loves it. One comment was "this is one of the best cakes I've ever eaten". So low in sugar, incredibly moist, and the prep time is one of the quickest. Definitely a keeper!"
"Great diabetic recipe. I think even non-diabetics would like this. It's a light, fluffy lemon cake. So simple to make and the powdered sugar gives just the right amount of sweetness. Great recipe. You could do so many different flavors with this recipe. Thanks so much for posting."
"Not bad for low fat and very easy to prepare. I thought they tasted better the second day. They had a more pronounced lemon flavor. Will make again--especially when I watching fat and cholesterol intake."
"I made these bars exactly as the recipe stated. Mine took a few extra minutes in the oven, but I have an old oven. I loved the texture of the bars and the fact that they are lower in sugar than most bars. They were a bit tart in taste, but not bad. I took half the bars to my parents and they enjoyed them too. Thanks for posting, I will make again."
"This was very tasty - I hardly noticed the lack of real sugar. But, just like Pam-I-Am, my cake sunk in the middle. I made this to take to a party where one of the guests was diabetic, but because it didn't look very presentable, I substituted something else at the last minute. Next time, I will try cooling it in the oven without opening the door after turning off the heat."
"Definitely lite, but definitely not what I consider lemon bars. It is more like lemon cake. Tastes good and even better with a little vanilla frozen yogurt. I made as directed and baked for 35 minutes but mine sunk in the middle. I don't know if this is how it should have turned out, but that's what happened. I think if I make this again, I would add about 5 or 10 minutes to the baking time. Could be because I used a 9x13 pyrex glass baking dish."
"Great recipe! Thanks for posting. Pretty much angel food cake with a hint of lemon. Not too sweet, but the powder sugar balances that out."
"Certainly I would not confuse these for regular ooey gooey lemon bars, but really nice none the less! A good fast and easy dessert that I have very little guilt eating. Yum!"
"These were easy to make, very good to eat for a diabetic. I took some to my diabetic study group and they all enjoyed them very much"
"Nice and easy to make. Taste good and makes a very nice light dessert."
"yum yum yum yum i love this recipe, thank you so much"
"Wonderful flavor. One caution, do use a deep 9 x 13 pan. I did not and it overflowed on to the oven floor. Didn't however spoil the taste. Next time will try a raspbery jello. Most any flavor would be good."