Skinny Raspberry Lemonade Cake
2
People talking
This cakes uses low fat yogurt so you don’t have to use any oil or eggs, only egg whites, which cuts down on fat and calories. A refreshing summer treat!
- Ready In:
- 40mins
- Serves:
- Yields:
- Units:
2
People talking
ingredients
- 1 (18 ounce) package white cake mix
- 5 (1/3 ounce) 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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Lynn in MA
Contributor
@Lynn in MA
Contributor
"This cakes uses low fat yogurt so you don’t have to use any oil or eggs, only egg whites, which cuts down on fat and calories. A refreshing summer treat!"
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
Reply
-
Reply -
This was extremely easy to make. I added some of my own touches; made it in layers. I also included coconut flakes in one layer and in another raspberry sugar free jello. Taste great.Reply
-
Reply -
This cakes uses low fat yogurt so you don’t have to use any oil or eggs, only egg whites, which cuts down on fat and calories. A refreshing summer treat!
