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We all crave something sweet after a meal, but sometimes after
those heavier meals, the key is to have something that's not too heavy.
These lemon blueberry cakes are just the thing. Light and airy with the
perfect touch of sweetness to finish your Yom Tov meals right.
Main ingredients
1 pint blueberries
2 eggs, separated
2/3 cup milk or Gefen Soy Milk
1/4 cup lemon juice
zest of 1 lemon
1/4 cup flour
1/3 cup sugar
1/3 cup Splenda
For more Skinny Cooking, click here.
And for more from Victoria Dwek, click here.
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