Lemon Berry Almond Cake
|
|
Lemon Berry Almond Cake
|
| Servings |
| 12servings |
|
|
Ingredients
Cake
- 16.5ounce Classic white box cake mix
- 1ounce Lemon instant pudding mixfat free, sugar free
- 6ounces nonfat vanilla greek yogurt
- 3each egg whites
- 1 1/2cup water
Topping
- 1ounce Vanilla instant pudding mixfat free, sugar free
- 1cup skim milk
- 8ounces whipped toppingthawed, fat free
- 2Tablespoons almondssliced
- 1/3cup Blackberrieshalved
- 1/3cup raspberrieshalved
- 1/3cup blueberrieswhole
- 1/3cup strawberrieschopped
Instructions
- Wash your hands and clean your cooking area. Pre-heat oven to 350 degrees Fahrenheit
- In a large mixing bowl, combine the cake mix, lemon pudding, yogurt, egg whites, and water. Mix contents together for 3-5 minutes until well blended.
- Spray a 9×11 baking pan using a non-stick cooking spray.
- Pour cake batter into the cake pan and bake for 35-40 minutes.
- To begin the topping, place the vanilla pudding and milk in a medium mixing bowl and combine. Once mixed, fold in the thawed whipped topping.
- Once the cake is done and cooled, add cake topping. Finally, top the cake with almonds and berries. Serve and enjoy!
Recipe Notes
