Blueberry Shortcake



1 box angel food cake
1-1/4 cup water
1 box sugar-free vanilla pudding
3 cups milk (I use fat-free)
1 pint blueberries
1 lemon, zest and juiced)
2 Tbsp granular sugar substitute
1 tub sugar free cool whip

Make angel food cake according to box directions. Cool. Cut cake in half. Take 1 half cake and cut into slices. Place in bottom of 13×9 pan.
Mix pudding and milk in mixer about 2 minutes. Spread pudding on top of cake. Slice 2nd half of cake and place on top pudding. Place in fridge.
In medium sauce pan, place berries, sugar substitute, lemon juice and lemon zest. Cook on medium heat until sugar is dissolved and berries begin to burst and sauce thickens about 5 minutes. Let cool.
Pour berry sauce on top of cake, then cover with cool whip. Place in fridge about 4 hours to set!!
*** you can use ‘real’ sugar also but this is for my Father in laws 80th B-Day and he is diabetic!!


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