Skinny Raspberry Lemonade Cake
photo by Lynn in MA
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
12 pieces of cake
- Serves:
- 12
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.
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RECIPE SUBMITTED BY
Lynn in MA
Leicester, 61
<p>Intermediate cook/baker who likes to think she can take on almost any recipe and likes to re-create recipes. Always game for new ethnic and exotic recipes. My Bible: Joy of Cooking. <br /><br />Love traveling to Mexico.</p>