Macro-friendly recipes the whole family will love!

Jello Poke Cake with Greek Yogurt Whipped Cream

Jello Poke Cake with Greek Yogurt Whipped Cream

Memorial Day is this weekend, and it’s unofficially summer! I don’t know about you, but when it’s the summer I tend to reach more for fruit flavored desserts that highlight the season. This is an easy, festive, summery and macro friendly dessert that you can bring to a barbecue or serve as a dessert on a Sunday afternoon.

The cake starts with a white cake mix that is made with applesauce instead of oil and egg whites instead of traditional eggs (if you have an egg allergy like me, replace the 3 eggs with 6 tablespoons of water, 1 tablespoon of oil, and 2 tablespoons of baking powder. Also reduce the water added into the cake mix to just 1 cup). This makes the cake extra macro friendly! After the cake cools, you poke holes all over it and then pour dissolved instant strawberry jello mix all over the top. This turns the cake into a fun pink and white marble and also gives the white cake a strawberry flavor. Then, after it cools in the refrigerator, it gets topped with a whipped cream from Cooking Light made from both heavy whipping cream and greek yogurt, which keeps it lower in fat, but still gives it the irresistible taste and texture of whipped cream. To serve, place sliced mixed berries on top. You’ve got your self a festive, beautiful dessert that will help you reach your goals and please family and friends!


Skinny Jello Poke Cake with Greek Yogurt Whipped Cream

Easy, festive, summery, and macro friendly!
Servings 12 servings
Calories 207kcal


Jello Poke Cake

  • 1 15.25 oz box white cake mix
  • 125 g unsweetened applesauce (1/2 cup)
  • 4 egg whites
  • 1 1/4 cup water
  • 1 box Instant sugar free strawberry Jello mix (4 servings or .30 oz box)
  • 1 cup water

Greek Yogurt Whipped Cream

  • 160 ml heavy whipping cream 2/3 cup
  • 221 g Nonfat Greek Yogurt (1 cup)
  • 40 g powdered sugar, or more to taste (1/4 cup)
  • fresh berries, for serving


Jello Poke Cake

  • Preheat oven to 350 degrees. Spray a 9x13 pan well with cooking spray.
  • For the cake, combine the cake mix, applesauce, egg white, and 1 1/4 cup water until completely combined and few lumps remain. Pour batter into prepared baking dish. Bake according to the boxes directions, or until a toothpick inserted into the center comes out completely clean.
  • Cool cake completely. Once cooled, poke holes into the cake using a wooden spoon sporadically over the cake.
  • Heat water in the microwave until almost boiling. Stir strawberry jello mix into the hot water and whisk until the jello mix is completely dissolved. Pour the jello mixture evenly all over the cake. Allow the cake to cool in the refrigerator for at least an hour.

Greek Yogurt Whipped Cream

  • Combine Greek Yogurt, Heavy Whipping cream, and powdered sugar into a bowl. Whip using a stand mixer or a hand held mixer until stiff peaks form.
  • Once stiff peaks have formed, spread it evenly over the cake. Refrigerate the cake until ready to serve.
  • When ready to serve, slice the cake, and top with sliced mixed berries for a fresh element and extra summery goodness!


Macros for 100 g are 6.9f/32.4c/3p.