Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Banana Split Cake

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A banana split that is just over 150 calories per serving, this cake is a sweet treat….cool and refreshing without the brain freeze! 


banana split cake slice
Banana Split Cake
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Servings
20 1/20th of cake
Servings
20 1/20th of cake
banana split cake slice
Banana Split Cake
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Servings
20 1/20th of cake
Servings
20 1/20th of cake
Ingredients
Servings: 1/20th of cake
Units:
Instructions
  1. Preheat oven to temperature called for on the cake mix box. Use a 9 x13 inch baking dish.
  2. In a large bowl, combine the cake mix, yogurt, water, and egg whites. Mix with electric mixer until combined and then mix on medium for about 2 minutes. Pour into the baking dish and bake according to the cake mix directions.
  3. Allow the cake to cool completely. Use a fork or end of a wooden spoon to pierce cake in rows, about ½ inches apart.
  4. In a medium bowl, whisk together instant vanilla pudding and skim milk.
  5. Pour pudding over cake, wiggle dish to help pudding settle into holes.
  6. Arrange sliced bananas, strawberries and drained crushed pineapple evenly over the pudding.
  7. Spread thawed whipped topping over fruit and refrigerate for 3 hours or overnight.
  8. Note: Keep cake refrigerated. Can store for 2 days, covered in refrigerator.
Recipe Notes

nutrition label

One serving of Banana Split Cake provides 13.7% Daily Value of Vitamin C 

Maraschino cherries may contain added sugars  

One serving of Banana Split Cake includes approximately 1.5 grams or 3% DV of added sugars

Chocolate Mug Cake

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What better way to indulge in a little bit of chocolate than an easy Chocolate Mug Cake just for you? Just mix ingredients in your favorite coffee mug, pop it in the microwave and it is ready for you! You can also tailor this recipe with your favorite nuts or berries. Either scoop it out or eat it right out of the mug!1


Chocolate Mug Cake
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1
Servings
1
Chocolate Mug Cake
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Servings
1
Servings
1
Ingredients
Servings:
Units:
Instructions
  1. Wash hands before beginning preparation.
  2. Mix all dry ingredients into an 8 oz. Coffee mug
  3. Add in wet ingredients (mashed banana, almond milk, vanilla extract) to dry mixture and mix well.
  4. Fold in chocolate chips gently.
  5. Bake in microwave on high for 1 minute and 20 seconds
  6. After baking, top with strawberries and slivered almonds. Enjoy!
Recipe Notes

Lemon Berry Almond Cake

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Looking for a summer treat that is oh so BERRY sweet? Our Lemon Berry Almond Cake combines a light lemony cake topped with fresh Texas berries!


Lemon Berry Almond Cake
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Servings
12 servings
Servings
12 servings
Lemon Berry Almond Cake
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Servings
12 servings
Servings
12 servings
Ingredients
Cake
Topping
Servings: servings
Units:
Instructions
  1. Wash your hands and clean your cooking area. Pre-heat oven to 350 degrees Fahrenheit
  2. 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.
  3. Spray a 9x11 baking pan using a non-stick cooking spray.
  4. Pour cake batter into the cake pan and bake for 35-40 minutes.
  5. 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.
  6. Once the cake is done and cooled, add cake topping. Finally, top the cake with almonds and berries. Serve and enjoy!
Recipe Notes

Strawberry Banana Shortcake

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Summertime was made for fun in the sun and the occasional sweet after an evening meal. You don’t have to discourage desserts at the dinner table when it comes to this low-fat dessert: Strawberry Banana Shortcake.

The Angel Food Cake recipe comes from our friends over at the USDA, check out the original recipe here, dress it up a little bit with our toppings!


Strawberry Banana Shortcake
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Servings
12
Servings
12
Strawberry Banana Shortcake
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Servings
12
Servings
12
Ingredients
Angel Food Cake
Strawberry Banana Topping
Servings:
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Instructions
Angel Food Cake
  1. Preheat oven to 325F. In a large bowl, beat the egg whites until they are foamy (not stiff).
  2. Add the cream of tartar, and beat until stiff.
  3. Gradually beat in ½ C of sugar at a time until smoothly combined.
  4. Mix in vanilla.
  5. Mix in Salt.
  6. Gently fold in the flour.
  7. Pour the angel food cake mixture into an angel food tubular pan.*
  8. Bake for 1 hour and 15 minutes, or until the top is nicely browned.
Strawberry Banana Topping
  1. Add 1 lb. sliced strawberries and 3 sliced bananas to a bowl. Mix with 1 Tbsp. lemon juice.
  2. Add to the top of cooled angel food cake. Top with a dollop of whipped cream. Enjoy!
  3. Tips: *For easy cake pan removal, try using parchment paper in the bottom of the pan.
Recipe Notes

Iced Fruit Cake Bars

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A springtime twist on a fruit cake, these iced fruit cake bars feature more tropical fruits along with some delicious icing! The star of this recipe really is the ultra fluffy icing that tops off these dense cake bars.


Iced Fruit Cake Bars
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Servings
16
Servings
16
Iced Fruit Cake Bars
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Servings
16
Servings
16
Ingredients
Cake Bars
Icing
Servings:
Units:
Instructions
  1. Wash your hands and preparation area.
  2. Preheat oven to 350 Degrees F.
  3. In a large bowl, combine the dry ingredients first. Then add in the mashed bananas, pineapple, and milk until well combined. Fold in chopped pecans.
  4. Pour into a lightly greased 9x13 inch pan and spread evenly. Bake for 30-35 minutes or until an inserted toothpick comes out clean.
  5. After the cake has cooled, combine the thawed whipped topping and skim milk until smooth. Add in pudding mix and mix until well combined.
  6. Store covered and in the refrigerator.
Recipe Notes

Iced Fruit Cake Bars Nutrition Facts Serving size (106g) servings per container 16 Amount per serving Calories 220 % Daily Value Total Fat 5 g 6 % Saturated Fat 0.5 g 3 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 220 mg 10 % Total Carbohydrate 39 g 14 % Dietary Fiber 2 g 7 % Total Sugars 13 g Added Sugars 6 g 12 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 96 mg 8 % Iron 2 mg 10 % Potassium 165 mg 4 %