Healthy Duncan Hines Tres Leches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 box of Duncan Hines Tres Leches (Three Milk) mix2/3 cup water3/4 cup egg whites (I used All Whites 100% liquid Egg Whites in my calculations)3 1/2 cups 1% milk with Vitamins A & D24 tsp (12 servings) Benefiber (I used the sugarfree)
1. Prepare cake mix as directed in steps 1 and 2 on the box using the supplied dry mix, water, and egg whites.
2. Bake as directed in step 3 on the box based on the type of pan you are using. Cook times and temperatures are provided on the box.
3. While cake is baking, prepare the milk syrup as directed in step 4 on the box using the supplied dry mix, milk, and benefiber. Mix until all dry ingredients are dissolved. Place in refrigerator until cake has cooled.
4. Once cake has completed cooking, refer to the instructions on the box, step 3, regarding the cooling of the cake.
5. When the necessary time has past, complete step 3 from the box regarding inverting the cake and poking holes in it to allow for absorption of the milk syrup.
6. Give your milk syrup another whisking just to ensure even consistence, then complete step 5 on the box, pouring the milk over the cake.
7. Refrigerate at least 2 hours before serving. Keep refrigerated until ready to serve, and refrigerate an unused baked cake as milk syrup could spoil (just as milk would).
Makes 12 equal servings with the size depending on your pan.
Number of Servings: 12
Recipe submitted by SparkPeople user MUSICTURNSMEON.
2. Bake as directed in step 3 on the box based on the type of pan you are using. Cook times and temperatures are provided on the box.
3. While cake is baking, prepare the milk syrup as directed in step 4 on the box using the supplied dry mix, milk, and benefiber. Mix until all dry ingredients are dissolved. Place in refrigerator until cake has cooled.
4. Once cake has completed cooking, refer to the instructions on the box, step 3, regarding the cooling of the cake.
5. When the necessary time has past, complete step 3 from the box regarding inverting the cake and poking holes in it to allow for absorption of the milk syrup.
6. Give your milk syrup another whisking just to ensure even consistence, then complete step 5 on the box, pouring the milk over the cake.
7. Refrigerate at least 2 hours before serving. Keep refrigerated until ready to serve, and refrigerate an unused baked cake as milk syrup could spoil (just as milk would).
Makes 12 equal servings with the size depending on your pan.
Number of Servings: 12
Recipe submitted by SparkPeople user MUSICTURNSMEON.
Nutritional Info Amount Per Serving
- Calories: 191.7
- Total Fat: 3.2 g
- Cholesterol: 7.9 mg
- Sodium: 260.2 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 4.0 g
- Protein: 4.8 g