Skinny Raspberry Lemonade Cake

Name: Skinny Raspberry Lemonade Cake
Total time: P2H
Yield: 12
Cuisine: Fusion
Ingredients: cake mix, white; drink mix, powdered; lemon yogurt; egg whites; water; whipped topping, prepared; raspberries; lemon

Submitted by lynn in ma

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!

YIELD

12 servings

PREP

10 min

COOK

30 min

READY

2 hrs

Ingredients

X CAKE MIX, WHITE *

EACH DRINK MIX, POWDERED
Crystal Light raspberry lemonde, individual serving packets (about 3 tsp. total) *

OUNCES LEMON YOGURT
low fat *

LARGE EGG WHITES

CUP WATER

Topping

OUNCES WHIPPED TOPPING, PREPARED
fat free or lite

OUNCES RASPBERRIES
fresh, for garnish (optional)

LARGE LEMON
sliced or make curls out of rind (optional) *

Directions

Grease and flour bottom only of a 9” x 13” pan.
Preheat oven to 350℉ (180℃).
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.
Pour batter into the prepared pan.
Bake for 25 to 30 minutes, until toothpick tests clean.
Let cake cool thoroughly on wire rack.
Top with whipped topping and garnish as desired with fresh raspberries, lemon slices/rind curls.