Best Skinny Raspberry Lemonade Cake Recipes
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!
Provided by Lynn in MA
Categories Dessert
Time 40m
Yield 12 pieces of cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- 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.
SKINNY RASPBERRY LEMONADE CAKE
How to make Skinny Raspberry Lemonade Cake
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a medium size bowl or stand up mixer, mix cake mix, egg whites, Crystal Light mix, yogurt, and water until well mixed and lump free.
- Pour mixture into a 9x13 inch pan or two 8 inch round pans.
- Bake in the oven for 25-30 minutes until cake has cooked through. Let cake cool and top cake with Cool Whip Free topping. For optional toppings, use fresh raspberries or lemon slices.
- Nutrition Info and Tips
- Per Serving (1/16th of cake):
- Calories: 143.1
- Fat: 1.3g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Sugars: 14g
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