Go Back

Skinny Jello Poke Cake with Greek Yogurt Whipped Cream

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

Ingredients

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

Instructions

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!

Notes

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