Fruit cobbler is another one that can be very low in calories and fat. Mixed berries or other fruits (or her favorite one) sweetened, only if necessary, with a bit of Splenda or real sugar (or a combination). Make a topping from oatmeal, canola oil, cinnamon and just a little sweetener. I like to use real brown sugar for the "caramel" taste, but just a little. Drain the berries really well, especially if you use Splenda as it won't thicken as much as regular sugar. Yummy and only a tiny bit of "guilt". I love the Angel Food idea too. Even a store bought or homemade full sugar version of Angel Food isn't all that bad compared to other cakes. Top with the fresh fruit and light whipped topping. I keep a "can" of whipped cream in the fridge for quick indulgences now and then (I've been on Weight Watchers for 18 months now). I think it's wonderful that you respect HER goals. That's a real friend! Deanna

I always use the method from "The Cake Mix Doctor" (and use it for ANY flavor cake mix): BASIC YELLOW BUTTER CAKE 1 yellow cake mix (18-1/4 oz.) 1 stick butter (8 Tblsp.) butter, melted (do not use margarine) 1 cup milk (2% or whole  not skim) 3 large eggs 2 tsp. Vanilla extract Preheat oven to 350° F. Grease and flour two 8-inch round cake pans. In large mixing bowl, combine ingredients listed above. Beat just until blended, and no lumps remain. Pour into pans and bake at 350° F. for 27-29 minutes or until cake tests done. If making cupcakes, bake for 20 minutes.

The cupcakes would be a cute idea, you could decorate each one with a letter so together it says "Happy Birthday To Our Queen" or the Queen - you could also put the cupcakes on a board in the shape of a tiara or castle (?) I did find a present cake, quite elegant, you could change the colors to reflect her brown, pink and silver favorites. The link is here for you. Hope you post the finished product! Suzan J Here is a link that might be useful: present cake...

Hi Lpink. This recipe was posted by riverrat and I've made it - it's fabulous. I was wondering if you could use the frosting from it? It has kind of the same flavors you're talking about. Stacy LEMON BUTTERMILK CAKE WITH STRAWBERRIES Âriverrat Serve this dense, moist cake with a big bowl of lightly sweetened strawberries. CAKE 1 3/4 cups sugar 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 2 tablespoons grated lemon peel 3 extra-large eggs 1/4 cup fresh lemon juice 3 cups cake flour 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups buttermilk 1 16-ounce package frozen sliced sweetened strawberries, thawed FROSTING 12 ounces cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups powdered sugar 5 tablespoons frozen lemonade concentrate, thawed 1/2 teaspoon finely grated lemon peel 2 1-pint baskets strawberries, hulled. FOR CAKE: Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.) Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to thicken, stirring frequently, about 20 minutes. Cool to room temperature. FOR FROSTING: Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel. Divide strawberry mixture between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand until slightly set, about 5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting atop cake by spoonfuls; gently spread over top. Top with remaining strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before continuing.) Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve. Serves 12. Bon Appétit June 1995 Jeanne Thiel Kelley: Los Angeles, California