Light Lemon Cake Trifle - Weight Watcher Friendly

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READY IN: 50mins
SERVES: 8
UNITS: US

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)
  • 4
    teaspoons water
  • 1
    (8 ounce) container fat-free whipped topping, thawed
  • 1
    drop yellow food coloring (optional)
  • 14
    teaspoon Splenda granular (optional)
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DIRECTIONS

  • Combine cake mix, egg white, and diet soda.
  • Mix on low speed 1 minute, then medium for 1 minute or until smooth.
  • Pour into 1 cake pan or 6 muffin tins that have been well sprayed with Pam, or lined with nonstick foil or parchment paper.
  • Bake at 350 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  • 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.
  • 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.
  • 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.
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