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Skinny Tres Leches Poke Cake

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Skinny Tres Leches Poke Cake
  • Prep Time 10 min
  • Total Time 12 hr 0 min
  • Servings 12
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  • Pinterest
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  • Fave
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  • Email
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  • Print
    196
  • Facebook
    79

Filled with creamy coconut milk, topped with yogurt and whipped cream, this skinny twist on traditional Tres Leches isn’t just gorgeous. It’s pure bliss in every lightened-up bite.

Ingredients

1
box (16 oz) Betty Crocker™ SuperMoist™ Cake Mix White
2/3
cup applesauce
3
egg whites
3
tablespoons water
1
cup lite coconut milk
2
containers (5.3 oz each) Yoplait® Greek 100 yogurt
1
container (8 oz) lite whipped topping
2
cups assorted fresh fruit, diced (berries, grapes, kiwi, melon)

Directions

  • 1 Preheat oven to 350°F. Spray a 9x13-inch baking pan generously with nonstick baking spray.
  • 2 In a large bowl, mix together cake mix, applesauce, egg whites and water. Stir until smooth and pour batter into prepared pan.
  • 3 Bake for 24-27 minutes. Remove from oven and allow to cool 15-20 minutes.
  • 4 With a paper straw, poke holes down across the entire cake. Drizzle coconut milk onto cake so that it fills the holes.
  • 5 Spread yogurt over the top of the cake. Cover and refrigerate overnight.
  • 6 Just before serving, frost with whipped topping and garnish with fruit.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Tips  

Overnight refrigeration is recommended, but not required. To speed up the prep on this cake, feel free to refrigerate for 1 hour before topping with whipped cream.

Last year, somewhere in the middle of summer, we got pretty bored. The doldrums of summer will do that, you know. One minute, you’re enjoying the sun and the wonder. Then suddenly, you can’t think of one thing you want to do with yourself. I mentioned this blah to my BF and he said “I’ve got this. Rug up in your bike gear, we’re going on a Credit Card Tour.” So I did. And we did. Left the house with only our road bikes, a pair of flip-flops and a credit card, and set out on a spontaneous three-day, 115 mile tour, biking our way through winding canyon roads and tiny backcountry cities, staying wherever we could pedal to. Eating whatever we could find on the way. Returning when we finally found a road back home, which would complete our round trip. Day One was the hardest: 60 miles of burning climbs through high-altitude alpine roads. When we finally started descending, rain pummeled us the entire way down. Five hours after setting out that morning, we finally rolled into a little town. Wet to the bone and shivering, we pulled into the safety of a small Mexican restaurant. Dripping wet, but aching with hunger, we ordered two plates of enchiladas, washed down with the best glass of beer I’ve ever tasted. Then, finally warmed, bellies full, we ordered a slice of Tres Leches cake. It arrived at the table like a dessert dream come true. A giant, square slice, dripping white syrup onto the plate, topped with swirls of fresh whipped cream and a crown of colorful fruit. After that day, that rain, that ride, there is nothing that could have tasted as good as that cake tasted. We forked into it like maniacs, used our fingers wipe the plate, licking it clean of every drop of sweetened milk. It was pure glory. And you’d better believe the moment we returned home, I set out to make my own homemade version. Seeing as how I don’t spend every weekend pedaling my way through 115 miles, I decided a skinnied-up version of the classic would be far less guilt induc

Nutrition Information 
No nutrition information available for this recipe
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