AWESOME PISTACHIO CAKE/FROSTING-Diabetic Friendly
...NOW THAT'S MY KIND OF CAKE!
NUTRIENTS PER SERVING:
2.5 x 2.5-inch servings
CALORIES: about 200
TOTAL NET CARBS: 27g
* NOTE: These are approx. values and include frosting.
*My Diabetic Friendly Recipes
1(18.25oz) boxwhite cake mix
1 (4 serv. boxinstant sugar/free, fat/free, pistachio pudding/pie filling mix (dry)
1/2 cskim milk
1/4 ccanola oil
2 largeegg whites
1 cnonfat plain yogurt
1/2 cpistachio nuts, chopped (optional)
10 +drops green food coloring (optional)
4 ozwhipped cream cheese
1 (12 oz.) pkgfrozen, cool-whip, lite or regular, thawed
1 (4-serv. pkgpistachio, sugar-free, fat-free, pudding/pie filling mix, (dry)
1/4 cpistachio nuts, chopped (if desired)
a fewdrops green food coloring (optional)
1 - 2 Tbspskim milk (if needed)
How to Make AWESOME PISTACHIO CAKE/FROSTING-Diabetic Friendly
- PREHEAT: 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...)