Skinny Jello Poke Cake with Greek Yogurt Whipped Cream
Easy, festive, summery, and macro friendly!
Servings: 12servings
Calories: 207kcal
Ingredients
Jello Poke Cake
115.25 ozbox white cake mix
125g unsweetened applesauce(1/2 cup)
4egg whites
1 1/4cupwater
1boxInstant sugar free strawberry Jello mix(4 servings or .30 oz box)
1cupwater
Greek Yogurt Whipped Cream
160mlheavy whipping cream2/3 cup
221gNonfat Greek Yogurt(1 cup)
40gpowdered 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!