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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 20 |
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My DH likes anything with pistachios in it, so this is a winner with him. I use the regular pistachio pudding mix instead of sugar-free because I don't like the artificial sweeteners, but you could use sugar-free and still have delicious results. Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
1 (1 ounce) package jell-o instant pistachio pudding mix |
1 (8 ounce) nonfat plain yogurt |
3 egg whites |
1 teaspoon vanilla extract |
1 cup carbonated lemon-lime beverage |
1 1/2 cups nonfat milk |
1 (1 ounce) package jell-o instant pistachio pudding mix |
2 cups reduced-fat whipped topping |
Directions:
1. In a large mixing bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla; beat on low speed for 1 minute.
2. Gradually beat in soda.
3. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray.
4. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
5. Cool.
6. For frosting, combine milk and dry pudding mix in a mixing bowl; beat on low for 2 minutes.
7. Fold in whipped topping. Spread over cake.
8. Store in the refrigerator.
9. Yield: 20 servings.
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