You will need:
1 box white cake mix
3 tsp Raspberry Lemonade flavored Crystal Light Drink Mix
1 6 oz. container Yoplait Light Raspberry Lemonade flavored yogurt (my grocery store didn't have this flavor so I just used Light Raspberry)
2 egg whites
1/2 cup water
1 8 oz. container Cool Whip Lite
-Preheat oven to 350 degrees.
-In a medium size bowl or stand up mixer, mix cake mix, egg whites, Crystal Light mix, yogurt, and water until well mixed and lump free.
-Pour mixture into a 9x13 inch pan or two 8 inch round pans (or a cupcake tin like I did! I made 20 cupcakes but you could make bigger ones and do about 16).
-Bake in the oven for 25-30 minutes until cake has cooked through. Let cake cool and top cake with Cool Whip Free topping. For optional toppings, use fresh raspberries or lemon slices.
|adorable pink cupcakes before being frosted...|
Estimated nutrition info from livestrong.com for 20 cupcakes (serving size: 1 cupcake): Calories 32; Fat 0.9g; Saturated Fat 0.8g; Cholesterol 0.3mg; Sodium 26.8mg; Carbs 4.4g; Dietary Fiber 0g; Sugars 2.5g; Protein 0.7g. I got this recipe from the same place as the Skinny Chicken Florentine I made in week 9, and once again our nutrition info differed a lot, so I just went with what livestrong.com gave me since that's the site I always use.