Ingredients
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8 ounces mascarpone cheese, room temperature
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2 egg whites
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2 tablespoons lemon zest (from 2 lemons)
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1/2 cup fresh lemon juice (about 2 lemons)
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1/2 cup water, enough to equal 1 cup with the lemon juice
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1 1/2-2 cups frozen dark sweet cherries (or blueberries)
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1 (1/3 ounce) box sugar-free lemon gelatin
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1 cup boiling water
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1 cup cold water
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2 cups Cool Whip Lite, thawed to top
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1 (18 1/4 ounce) box reduced-sugar yellow cake mix
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1/4 cup coconut oil or 1/4 cup vegetable oil
Instructions
- Preheat oven to 350.
- In a mixing bowl with an electric mixer, cream together the mascarpone cheese, egg whites and oil. Make sure to scrape the sides and bottom of the bowl.
- Add the cake mix, lemon zest, lemon juice, and water. Beat with mixer until it's well combined.
- Stir in the fruit.
- Spread batter into a 13x9 baking dish (I used glass).
- Bake for 35-40 minutes until it tests clean and is light brown on top.
- While the cake is baking, stir the jello into the boiling water until it's dissolved then stir in the cold water. (I used a 2 cup pyrex and the microwave for this step.) Set aside.
- When the cake is done, remove from oven and poke holes through the whole cake with a fork. Pour the liquid jello over the cake and let it cool to room temperature.
- When cooled put a cover on the baking dish and put it into the refrigerator. Let chill for 4 hours or more until the jello is firm.
- Spread the top with Cool Whip Lite.
- This cuts into nice firm squares for serving.