Raspberry Mini Cake Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Cake:- 3 Tbsp sugar-free yellow cake mix- 1 Tbsp fat-free Greek yogurt- 1 Tbsp egg whites- 2 Tbsp water- 1/8 tsp baking powder- 1/2 tsp vanilla extractFilling:- 2 Tbsp fat-free cream cheese- 1 Tbsp Splenda- 1/3 Tbsp sugar-free vanilla pudding mix- 2 Tbsp light whipped cream- 2 tsp raspberry extract
1. Combine cake ingredients thoroughly and pour into a coffee cup. Microwave for 1min 45 seconds or until firm.
2. Run knife around outside of cake and tip upside down onto a plate. Cool for 15 min.
3. Combine filling ingredients, folding in whipped cream last.
4. Cut cake in half. Top bottom half with half of filling, place top piece on, then frost with remaining filling. Add raspberries if desired and ENJOY!
Serving Size: 1 mini cake
2. Run knife around outside of cake and tip upside down onto a plate. Cool for 15 min.
3. Combine filling ingredients, folding in whipped cream last.
4. Cut cake in half. Top bottom half with half of filling, place top piece on, then frost with remaining filling. Add raspberries if desired and ENJOY!
Serving Size: 1 mini cake
Nutritional Info Amount Per Serving
- Calories: 149.1
- Total Fat: 3.1 g
- Cholesterol: 5.6 mg
- Sodium: 467.5 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 0.5 g
- Protein: 8.1 g
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