AWESOME PISTACHIO CAKE/FROSTING-Diabetic Friendly

Name: AWESOME PISTACHIO CAKE/FROSTING-Diabetic Friendly
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: MAKES ABOUT 18 to 20 EQUAL SERVINGS
Ingredients: CAKE INGREDIENTS; 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 water; 1/4 c canola oil; 2 large eggs; 2 large egg whites; 1 c nonfat plain yogurt; 1/2 c pistachio nuts, chopped (optional); 10 + drops green food coloring (optional); PISTACHIO ICING; 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)

By penny jordan
@PennyLJ55

A YUMMY CAKE ...WITHOUT ALL THE GUILT!
...NOW THAT'S MY KIND OF CAKE!

NUTRIENTS PER SERVING:
2.5 x 2.5-inch servings
Approx.18-20 servings.
CALORIES: about 200
CARBS: 30g
FIBER: 3g
TOTAL NET CARBS: 27g
* NOTE: These are approx. values and include frosting.

*My Diabetic Friendly Recipes

Rating:

★★★★★ 1 vote5

Comments:

10 Comments

Serves:

MAKES ABOUT 18 to 20 EQUAL SERVINGS

Prep:

25 Min

Cook:

35 Min

Ingredients

CAKE INGREDIENTS
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

water
1/4 c

canola oil
2 large

eggs
2 large

egg whites
1 c

nonfat plain yogurt
1/2 c

pistachio nuts, chopped (optional)
10 +

drops green food coloring (optional)
PISTACHIO ICING
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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How to Make AWESOME PISTACHIO CAKE/FROSTING-Diabetic Friendly

Step-by-Step

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.
ENJOY!
FROSTING:
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...)
ENJOY!
**REFRIGERATE COVERED.