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Low Fat Pistachio Cake Recipe

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This recipe for Low Fat Pistachio Cake is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake ingredients:

1 box Yellow cake mix (I use “Super Moist”)

1-sm. box instant pistachio pudding (regular)

8 oz. Nonfat plain yogurt

3 egg whites

1 tsp. Vanilla

1 c. diet lemon-lime soda (I use Publix brand--you can buy individual cans)

Frosting ingredients:

1-1/2 c. cold milk ( I use 1%)

1-sm. box instant pistachio pudding

8 oz. Lite Cool Whip
Directions:
Directions:
Mix cake, dry pudding mix, egg whites, yogurt and vanilla. Beat on low for 1 min. and gradually pour in soda. Bake for 30-35 minutes Tip: depending on your oven variation, start at 30 min. and add----you don’t want to over cook this cake! Test the cake with a toothpick in the center of cake to test to be sure it’s evenly cooked.



Beat milk and pudding on low for 2 minutes and set aside for 5 minutes. After the pudding is firm, gently fold in Cool Whip and blend well. Tip: I take the Cool Whip out of the freezer when I put cake in the oven and set aside to thaw a little.

Spread over cooled cake and serve!
Personal Notes:
Personal Notes:
Personal Note: This is the most amazing cake ever!!
I've made this cake in two variations. Lemon with lemon instant pudding, lemon zest in the cake and a tablespoon of fresh lemon juice in the frosting (reduce milk by a tablespoon); banana with banana creme instant pudding and fresh sliced bananas on top of the cake before frosting.

 

 

 

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