Pistachio Dream Cake

Ingredients

Cake

• 1 (18.25 ounce) box light yellow cake mix
• 1 (1 ounce) box instant sugar-free pistachio pudding mix
• 1 (8 ounce) carton nonfat plain yogurt
• 3 egg whites
• 1 teaspoon vanilla extract
• 1 cup diet lemon-lime soda

Frosting

• 1 1/3 cups cold skim milk
• 1 (1 ounce) box instant sugar-free pistachio pudding mix
• 2 cups light whipped topping

Instructions

Cake

1. In a mixing bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla extract; beat on low speed for 1 minute.
2. Gradually beat in lemon-lime soda.
3. Pour into a 13 x 9-inch baking pan coated with nonstick cooking spray.
4. Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted near the center comes out clean.
5. Let cool.

Frosting

1. Combine milk and dry pudding mix in a mixing bowl; beat on low speed for 2 minutes.
2. Fold in whipped topping.
3. Spread over cake.
4. Store in the refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Nutrition

Per serving: Diabetic Exchange: 2 starch