Yellow Cake with Pistachio Frosting, Peach Angel Food Cake, Chocolate Chip Blondies, Lemon Pudding

Yellow Cake with Pistachio Frosting

Cake:

  • 1 18 ¼ oz. box yellow cake mix
  • 3 egg whites
  • 2 ½ cups diet lemon lime soda

Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with cooking spray. In a mixing bowl combine the cake mix, egg whites and 2 ½ cups lemon lime soda. Mix well and pour into the prepared pan. Place pan in preheated oven and bake for about 30-35 minutes. When a toothpick inserted in the center of the cake comes out clean the cake is done. Remove cake from oven and cool completely before frosting.

Pistachio Frosting

  • 1 1 oz. package sugar free instant pistachio pudding mix
  • 1 8 oz container whipped topping, thawed
  • 1 cup diet lemon lime soda

Mix the pudding mix, whipped topping and soda together and spread over the cake. Store any leftover cake in the refrigerator. Recipe makes 12 servings Estimated WW Smart points 10 per serving.

Peach Angel Food Cake

  • 1 16 oz box angel food cake mix
  • 1 15 oz can diced peaches with juice

Preheat oven to 350 degrees F. Spray a tube pan with cooking spray. In a mixing bowl combine the cake mix and the peaches with the juice and mix well. Pour the cake batter into the prepared pan. Bake for about 30 minutes or until center of cake springs back to the touch. Cake may be served with fat-free whipped topping. Recipe makes 12 servings Estimated WW Smart points 8 per serving.

Chocolate Chip Blondies

  • 2 cups flour
  • 2 egg whites
  • 2 teas. baking powder
  • ½ teas. salt
  • 1 ½ cups unpacked brown sugar
  • 6 Tbsp. light butter
  • 1 teas. vanilla extract
  • ¾ cup mini chocolate chips
  • 1/3 cup water

Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with foil. Spray the foil with cooking spray. In a large mixing bowl, beat the brown sugar and butter until fluffy. Add the egg whites and vanilla. Combine the flour, baking powder and salt and mix. Add this flour mixture slowly to the other ingredients in the mixing bowl. Alternate adding this flour mixture with adding the water to the bowl. Stir in the chocolate chips. Spread the batter in the prepared pan and bake until golden brown, 20-25 minutes. Allow blondies to cool on a wire rack. Remove the foil and cut into 24 2-inch squares. Recipe makes 24 servings Estimated WW Smart points 6 per serving.

Lemon Pudding

  • 1 7/8 oz. package sugar-free vanilla pudding (not instant)
  • 2 cups water
  • 1 1/3 package sugar-free gelatin mix fat-free whipped topping

Pour the water into a saucepan and heat over medium heat. Slowly add the pudding mix to the water while stirring. Bring this mixture to a boil. Use a whisk and stir constantly until this mixture has thickened. Add the lemon gelatin mix a little at a time while continuing to stir. Pour dessert into individual cups and refriger ate until set. Top with whipped topping. Recipe makes 3 servings Estimated WW Smart points 1 per serving.