Since both Robert and I are diabetic, I devised a quick and easy dessert that tastes good and is sugar free. It requires obtaining a sugar-free lemon pound cake, which I have found at a local grocer, Seller Brothers. If you can’t find such a cake in your location, I suggest angel food cake as it is the lightest cake you’ll find other than this.

Ingredients

• A sugar-free lemon or plain cream or pound cake or an angel food cake
• 2 cups fresh sweet blueberries sprinkled with Splenda to make their own juice
• 2 teaspoons cornstarch
• 1/2 cup Splenda
• 2/3 cup water
• 2 tablespoons fresh squeezed lemon juice
• Container sugar-free Cool Whip

Preparation

1. In saucepan, combine the cornstarch, Splenda and water.
2. Cook, over medium heat, stirring constantly, until smooth and clear, about 5 mins.
3. Remove from heat and stir in lemon juice, stirring constantly to blend the juice into the mixture.
4. Cool mixture in refrigerator for at least half an hour.
5. Blend one cup of sugar free Cool Whip into the cornstarch mixture.
6. Place two thin slices of lemon cream cake onto a dessert plate, put a dollop of lemon cream sauce on each cake slice, sprinkle with berries and serve.

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