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Prepared pound cake forms base these frozen lemonade cupcakes. (Courtesy Nestle)

Prepared pound cake forms the base of these frozen lemonade cupcakes. (Courtesy Nestle)

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Updated: June 7, 2011 1:37PM


1 frozen reduced-fat or fat-free pound cake

1 (14-ounce) can fat-free sweetened condensed milk

1 (6-ounce) container (about

2/3 cup) frozen lemonade or limeade concentrate, partially thawed

1 (12-ounce) tub frozen light whipped topping, thawed

Grated lemon peel (optional)

Line 18 muffin cups with paper liners. Cut pound cake into 18 slices. Using 1¾-inch round cookie cutter (or appropriate size to fit into paper liners), cut slices into rounds, discarding cake scraps for another use. Place cake rounds into paper liners.

In large bowl, combine sweetened condensed milk and lemonade or limeade concentrate; stir well. Stir large spoonful of whipped topping into mixture. Fold in remaining whipped topping. Spoon evenly on top of cake rounds. Freeze for 2 hours. Cover; freeze for several more hours or overnight before serving. Garnish with lemon peel, if desired.


Nutrition facts per serving: 188 calories, 2 g fat, 2 g saturated fat, 0 mg cholesterol, 37 g carbohydrates, 29 g sugars, 13 g protein, 225 mg sodium, 0 g fiber

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