AWESOME PISTACHIO CAKE/FROSTING-Diabetic Friendly
|Categories:||Cakes, Puddings, Quick & Easy, For Kids, Vegetarian, Healthy|
|Serves:||MAKES ABOUT 18 to 20 EQUAL SERVINGS|
|1(18.25oz) box||white cake mix|
|1 (4 serv. box||instant sugar/free, fat/free, pistachio pudding/pie filling mix (dry)|
|1/2 c||skim milk|
|1/4 c||canola oil|
|2 large||egg whites|
|1 c||nonfat plain yogurt|
|1/2 c||pistachio nuts, chopped (optional)|
|10 +||drops green food coloring (optional)|
|4 oz||whipped cream cheese|
|1 (12 oz.) pkg||frozen, cool-whip, lite or regular, thawed|
|1 (4-serv. pkg||pistachio, sugar-free, fat-free, pudding/pie filling mix, (dry)|
|1/4 c||pistachio nuts, chopped (if desired)|
|a few||drops green food coloring (optional)|
|1 - 2 Tbsp||skim milk (if needed)|
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DirectionsPREHEAT: Oven to 325 to 350 degrees F. (oven temps. vary).
COAT: 9x13x2-inch cake pan or desired pan with 'Bakers Joy' nonstick cooking spray.IN: Large mixing bowl, beat together all CAKE ingredients.
TRANSFER: Batter into prepared pan.
BAKE: 30 to 35 minutes or until inserted toothpick comes out clean.
DO NOT OVERBAKE.
COOL: 10 minutes and invert onto serving plate.
COMPLETELY COOL: And frost cake.
GARNISH: With chopped pistachios, if desired.
COVER: And refrigerate until serving.
STORE: Leftovers in cake taker in refrigerator.
IN: Medium mixing bowl, mix whipped cream cheese and thawed lite cool-whip until well combined and creamy.
ADD: Package of instant pudding mix slowly until well combined, add small amt. of skim milk if needed to thin icing down a bit if too thick and add green food coloring if desired.
SPREAD: On cooled cake and garnish with nuts if desired or decorate as desired.
**(Makes a beautiful birthday, St. Patricks Day or Easter cake...)