Skinny Raspberry Lemonade Cake
- Reviews 1
Ready In: 40 mins
Serves: 12
Yields: 12 pieces of cake
Ingredients
- 1 (18 ounce) package white cake mix
- 5 (1/3ounce) packets Crystal Light raspberry lemonade mix (individual serving packets) or 3 teaspoons Crystal Light raspberry lemonade mix
- 6 ounces lemon low fat yogurt
- 2 large egg whites
- 1⁄2 cup water
- 8 ounces Cool Whip Free
- 6 ounces fresh raspberries, for garnish (optional)
- 1 lemon, for garnish (optional)
Directions
- 1. Grease and flour bottom only of a 9" x 13" pan.
- 2. Preheat oven to 350 degrees.
- 3. In in the bowl of a stand mixer, mix cake mix, egg whites, Crystal Light mix, yogurt and water until well blended and lump free.
- 4. Pour batter into the prepared pan.
- 5. Bake for 25-30 minutes, until toothpick tests clean.
- 6. Let cake cool thoroughly on wire rack.
- 7. Top with whipped topping and garnish as desired with fresh raspberries, lemon slices/rind curls.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off