"Anytime I can take a recipe that has been handed down two generations and lighten it up while keeping the delicious flavor memories intact, I’m a happy girl. —Patti Lavell, Islamorada, Florida..."
INGREDIENTS
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1 package lemon cake mix (regular size)
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1/2 cup egg substitute, divided
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1/3 cup canola oil
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1 package (8 ounces) reduced-fat cream cheese
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1/3 cup sugar
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1 teaspoon lemon juice