Skinny Raspberry Lemonade Cake
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!
cake mix, white
drink mix, powdered
Crystal Light raspberry lemonde, individual serving packets (about 3 tsp. total)
whipped topping, prepared
fat free or lite
fresh, for garnish (optional)
sliced or make curls out of rind (optional)
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.