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Ever since my parents were diagnosed with diabetes, we’ve all been cutting down on sweets as well as fatty ingredients. I have also been looking for dessert recipes that will not deprive their body of sugar. It would be sad if they could never enjoy another dessert again, so I really wanted to figure a way out of it. The only compromise I could think of, instead of making them eat just fruits for the rest of their lives, was a dessert that’s not sugary sweet and that has a reduced amount of fat. After a few hours of searching, I finally found this. 

This is another sweet dessert recipe that combines the tanginess of citrus fruits and the sweetness of cakes. With the versatility of the lemon, this cake is given an extraordinary twist that everyone in the family will enjoy. Including my parents!

To Make this Recipe You’Il Need the following ingredients:



1 cup flour
1/2 cup butter
1/2 cup chopped pecans
8 ounces cream cheese
1 cup powdered sugar
1 (8 ounce) container whipped topping, divided
1 (3 ounce) box lemon pudding mix
1/2 cup sugar
2 1/4 cups water, divided
2 egg yolks

You’ll Need:

Mix flour, butter & chopped pecans together like biscuit dough and press into 8 x 8 inch baking pan. Bake at 400° for 20 minutes or until brown.
Mix together cream cheese, powdered sugar and 1 cup whipped topping and spread over first layer while still warm. Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks together in a medium saucepan. Stir in 2 cups water. Stirring constantly, with wire whisk, cook on medium heat until mixture comes to a full boil. (NOTE: if you are using instant pudding or a different flavor, use the ingredients & directions for preparation on the package!).
Cool 5 minutes, stirring twice. Cool about 30 minutes more and spread over two previous layers. Cool completely and top with remaining whipped topping. Chill.