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Dear $$firstname$$,
Greetings from your friends at the Taste of Home test kitchen! We have lots of great-tasting light desserts for you—each is low in calories and fat but high in satisfaction! We’re sure you’ll enjoy this week’s recipe as much as we do.
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You won't miss a bit of the fat when you taste this moist, fudgy dessert. I substituted yogurt for the oil that was called for in a reduced-fat box mix to create this delicious cake. INGREDIENTS: 1 package (18-1/4 ounces) devil’s food cake mix DIRECTIONS: In a large mixing bowl, combine cake mix and cocoa. Combine the egg whites, egg, water and yogurt; add to dry ingredients and beat well. Pour into a 10-cup fluted tube pan coated with nonstick cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners’ sugar. Yield: 12 servings. |
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NUTRITIONAL INFO 1 piece equals:
191 calories Diabetic Exchanges: 2-1/2 starch. |
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TASTY TIP Reduced-fat or fat-free vanilla yogurt is a great way to reduce the fat in most muffin, cookie and cake recipes. Use it in place of oil, milk or sour cream. It also adds a bit of sweetness, so the amount of sugar in many recipes can be reduced. |
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