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Skinny Raspberry Lemonade Cake

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“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:
12
YIELD:
12 pieces of cake
UNITS:
US

Ingredients Nutrition

  • 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
  • 12 cup water
  • 8 ounces Cool Whip Free
  • 6 ounces fresh raspberries, for garnish (optional)
  • 1 lemon, for garnish (optional)

Directions

  1. 1. Grease and flour bottom only of a 9" x 13" pan.
  2. 2. Preheat oven to 350 degrees.
  3. 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. 4. Pour batter into the prepared pan.
  5. 5. Bake for 25-30 minutes, until toothpick tests clean.
  6. 6. Let cake cool thoroughly on wire rack.
  7. 7. Top with whipped topping and garnish as desired with fresh raspberries, lemon slices/rind curls.

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