Need an easy dessert to bring to a Holiday party?
This cake is easy and delicious. Simply combine a yellow box cake mix with nutmeg, Chobani, water and egg whites and you’ll have a deliciously light cake ready in no time. Top the cake with some whipped topping spiked with rum or rum extract and dessert is ready!
I used Truwhip as a healthier alternative to Cool Whip, which contains no HFCS, hydrogenated oils, transfats
or GMOs. I heard Trader Joe’s also carries a similar whipped topping if you are lucky enough to have one near you. Happy Holidays!!
Skinny Eggnog Cake
Servings: 15 • Size: 1 slice cake w topping • Old Pts: 4 pts • WW Points+: 5 pts
Calories: 188 • Fat: 5 g • Carb: 32 g • Fiber: <1 g • Protein: 2.5 g • Sugar: 4.3 g
Sodium: 204 mg
- 16.5 oz package yellow cake mix
- 6-oz fat-free Greek yogurt
- 1 cup water
- 2 large egg whites
- 1 1/2 tsp ground nutmeg, plus more for garnish
- baking spray
For the Rum Topping:
- 10 oz Truwhip or reduced fat whipped topping
- 1 tbsp rum (or a few drops rum extract)
Preheat oven to 350°. Lightly spray a 9 x 13 inch baking pan with baking spray.
Combine all the cake ingredients in a large mixing bowl and beat until combined. Pour into prepared baking pan and bake about 28-30 minutes, or until a toothpick inserted comes out clean. Allow to cool before frosting.
For frosting, in a small bowl, whisk whipped topping with rum or rum extract. Spread over cake and dust with more nutmeg. Keep refrigerated if making this ahead OR keep whipped topping in the refrigerator and serve on the side.
Makes 15 servings.
- ^ Truwhip (www.truwhip.com)
- ^ 10 oz Truwhip (www.truwhip.com)