Light Lemon Cake Trifle - Weight Watcher Friendly

Total Time
50mins
Prep 30 mins
Cook 20 mins

This dessert came about totally by accident! I was trying to make one of the many WW cakes that use diet soda and cake mix into muffins. I didn't use liners and didn't spray my muffin tin with enough Pam, and they stuck miserably! So I looked in my fridge to see what I had on hand, and threw this together to layer. It really turned out pretty, and was delicious too! I highly recommend Waist Watchers soda in any cake you make. It is sweetened with Splenda and every flavor is calorie free, aspartame free, caffiene free, sodium free, and fat free. It actually costs less than other diet sodas too! I have only made this once on the spur of the moment, so feel free to make any adjustments needed. Feel free to try white or yellow cake with different flavors of yogurt and diet soda as well. It could also probably be made with a regular cake mix, but would make more like 20-24 servings than the 16 by using 2 Jiffy boxes. Thanks to Kittencal and Wilton Stabilized Whipped Cream, I have found a way to keep the yogurt in recipes from becoming runny and watery! I don't know if this would work using flavored Jello, but next time I make it I might try using the sugar free lemon Jello to give even MORE lemon flavor!

Ingredients Nutrition

  • 1 (9 ounce) box Jiffy lemon cake mix
  • 12 cup diet lemon-lime soda (I used Waist Watchers Diet Citrus Frost)
  • 1 egg white
  • 1 (6 ounce) container fat-free lemon yogurt (I used Dannon Light and Fit Lemon Chiffon, 60 calories, 0 fat per container)
  • 1 teaspoon unflavored gelatin
  • 4 teaspoons water
  • 1 (8 ounce) container fat-free whipped topping, thawed
  • 1 drop yellow food coloring (optional)
  • 14 teaspoon Splenda granular (optional)

Directions

  1. Combine cake mix, egg white, and diet soda.
  2. Mix on low speed 1 minute, then medium for 1 minute or until smooth.
  3. Pour into 1 cake pan or 6 muffin tins that have been well sprayed with Pam, or lined with nonstick foil or parchment paper.
  4. Bake at 350 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  5. Meanwhile, in a small saucepan, combine the teaspoon of gelatin with the 4 teaspoons of water. Let stand until thick. Place over low heat, and stir until gelatin dissolves. Cool, but do not allow to set up.
  6. Place yogurt in a mixing bowl. Slowly stream in the cooled gelatin while beating over low speed. Add 1/2 of the container of whipped topping, and beat on high speed for 1 minute until thickened. Add 1 drop (or more)of yellow food coloring if desired. If this mixture is too tart, you may add 1/4 teaspoon Splenda, or your favorite artificial sweetener, to taste.
  7. Crumble 1/2 of the cooled cake into a serving dish or divide evenly into parfait glasses. Top with 1/2 of the yogurt mixture. Spread 1/2 of the whipped topping over the yogurt. Repeat layers.