Tag Archives: low calorie cake

Lemon Raspberry Pound Cake

25 Jan

So, I made this cake as a bundt cake, but judging by the texture when it was done, I’d say it’s really more of a “pound” cake. It’s rather dense, but flavorful. I hope you enjoy it. My kids really liked it.  This is a variation on a recipe i found in cooking light.


  • 12 oz fresh raspberries
  • 1/4 cup granulated sugar
  • 1/2 Cup Splenda + 1/2 cup Sugar (or 1 cup splenda baking mix)
  • 2 TBSP water, divided
  • 1 tbsp corn starch
  • 2 cups of all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup light butter, softened (i use one that’s 50 cal/tbsp)
  • 1 1/2  tsp orange extract
  • 4 egg whites
  • 1 cup of low fat buttermilk
  • 1 cup confectioners sugar
  • 2-3 tsp water


  1. 1. Combine raspberries, 1/4 cup granulated sugar, and 1 tablespoon water in a small saucepan. Bring to a boil. Reduce heat, and simmer 5 minutes or until berries break down and mixture thickens slightly, stirring frequently.
  2. Place cornstarch in a small bowl; add remaining 1 tablespoon water, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute or until thick. Cool completely.
  3. Once the raspberry mixture is cool, use an immersion blender to pulverize the seeds as much as possible.  You can also do this by pouring the mixture into a food processor.
  4. Combine flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.
  5. Place butter, Splenda Baking mix (or 1/2 c splenda/1/2 cup sugar) into a bowl or mixer and beat until smooth and creamy.
  6. Stir in Orange extract.
  7. Add eggs to sugar mixture, 1 at a time, mixing until all eggs are incorporated.
  8. Alternate between flour mixture and buttermilk, adding each one a little at a time to sugar mixture.  Mix batter until everything is well incorporated.
  9. Spray your bundt cake with nonstick spray.
  10. Spread 1/2 of your cake mixture into the pan and spread it evenly.
  11. Pour 1/2 of your raspberry mixture over the top of your cake batter and spread evenly, reserving the other half of the raspberry mixture to top your cake.
  12. Pour remaining cake batter over the raspberry layer and smooth the batter so it’s evenly distributed.
  13. Bake on 350 for 25-28 minutes, or until a toothpick comes out clean.
  14. Remove cake from oven, and cool about 10 minutes. Then remove the cake and turn it out onto a cooling rack.  Cool the cake completely.
  15. Combine powdered sugar and 2 tablespoons of water, and whisk it well until all lumps are gone.  add additional water up to 3 tbsp total until glaze reaches desired consistency.
  16. Pour glaze evenly over cake and allow glaze to harden a bit (sit about 10 min)
  17. Slice cake and serve with a dollop of reserved raspberry sauce on top.

Makes 12 servings= 200 calories per slice

appx 5 weight watchers points plus per serving



Angel Food Cake

20 Jan

This is a treat that everyone knows is a great low-calorie substitute for some of the heavier, richer cakes.  I love it, and I buy it at the grocery store pretty regularly in the summer.  I thought I’d try my hand at scratch making it, and I was pleased with both the calorie count, and the taste.  If you’re up for making a cake from scratch, this will save you some calories.


  • 1 Cup all purpose flour, sifted
  • 1/2 cup powdered sugar, sifted
  • 13 room temperature egg whites (large eggs)
  • 2 TBSP cream of tarter
  • 1/2 TSP Salt
  • 1 1/4 cups granulated sugar
  • 3 TSP Vanilla extract


  1. Sift and blend your flour and powdered sugar together into a small bowl.  Set aside for now.
  2. In a large bowl (in your stand mixer if you have one), beat egg whites until foamy. Add cream of tartar and continue mixing on medium speed until the mixture becomes forms soft peaks.  Slowly Begin adding in granulated sugar, about 3 tablespoons at a time.   Continue mixing on medium-high speed until egg whites form stiff peaks when mixer is turned off and removed. Stir in Vanilla Extract.
  3. By hand, mix flour mixture into egg whites, just until you can no longer see the flour.  Do not overmix, but be sure to mix from the bottom of the bowl so the flour is mixed thoroughly throughout.
  4. Spoon batter into a pre-coated (nonstick spray) bundt or tube (angel food) pan.
  5. Bake at 375  for 35 minutes.

Note: you may need to run a plastic knife around edges of cake in order to invert it onto a cooling rack to cool.

Makes 12 Servings= 155 Calories Per Serving

16 Servings= 112 Calories Per Serving

Appx 4 weight watchers points for 12 servings/ 3 for 16 servings.



Cherry Lemonade Bundt Cake with Lemon Cool whip Frosting

17 May

This cake is very light, and would be great for summer. It’s the type of cake some people refer to as “poke” cake, meaning you poke holes in the cake and fill them (with jello in this case). If you love this idea, you can also check out my strawberry poke cake, or my tiramisu.


  • 1 boxed lemon cake mix
  • 3 egg whites
  • 12 oz diet or “10” 7 up. ( or diet sprite, or sprite zero, or diet ginger ale)
  • 1 Tbsp lemon juice
  • 1 small box of sugar free cherry jello
  • 1 cup boiled water
  • 1/2 cup cold water
  • 1 tub of light cool whip
  • 1 cup 1% milk
  • 1 small box (4 servings) of sugar free, instant lemon pudding
  • 2-3 drops yellow food coloring (optional)

1. Preheat oven to 350. In a large bowl, mix cake mix, soda, lemon juice and egg whites. Pour into a bundt cake pan sprayed with non-stick spray.

2. Bake cake according to directions on box. Once cake is finished, cool 30 min.

3. Once cake has cooled, use a 2 prong meat fork (or a knife, or wooden skewer) to poke many holes all the way through the cake, to the bottom of the pan.

4. Boil cup of water. Once its boiled, mix with jello until dissolved. Add cold water, mix well.

5. Pour 1/2 of jello mixture evenly over cake. Cover and refrigerate 2 hours or more. Discard remaining jello.

6. After cake has cooled 2 hours, place a large plate, or platter over the top of the pan, and flip pan over to remove cake.

7. In a medium size bowl, mix milk and pudding mix until it thickens and lumps are smooth. Fold coolwhip, and yellow food coloring (optional) into mixture until well incorporated. Ice the cake with this mixture, then refrigerate at least 2 more hours before serving.

12 Servings= 199 Calories per slice

(approximately 5 weight watchers points plus per slice)


Lemon Cake Bars

3 Mar

This is a light, lemony treat. It doesn’t have the texture of a traditional “lemon bar.” Meaning, it doesn’t have that sugary-creamy texture. Instead, it’s light and cake-y (it’s totally a word!). I love how low in calories this is, and also how totally simple it is to make. I’m thinking about making it this summer and topping with a can of light blueberry pie filling. yum. Anyway, for now, it’s simple and lemony, and delicious. Enjoy!


– 1 box of angel food cake mix
– 1 (17.5 oz) can of lemon pie filling
– 1 tbsp of lemon juice
– 1/2 tbsp powdered sugar.


1. Mix cake mix, pie filling, and lemon juice.

2. Pour into a 9×13 pan, sprayed with nonstick spray.

3. Bake for 30 min at 350.

4. Remove from oven and allow to cool about 3-5 minutes before cutting into 15 bars. Sprinkle with Powdered sugar and refrigerate for 30 min or longer.


makes 15 squares

1 square= 155 Calories

1 square= appx 4 weight watchers points plus


Low Calorie Black Forest Cake

22 Feb

I post a lot of desserts. I love finding new “low calorie” versions of great sweets…for 2 reasons. 1. I have a major sweet tooth, and 2. A lot of people think you can’t eat dessert when you’re watching calories… and anyone who knows me, knows I can’t pass up a good opportunity to prove someone else wrong, especially if I can do it while eating cake! So, anyway, black forest cake has long been one of my favorites, and the first time I made my cool whip icing (pudding, cool whip, milk) I loved it, and I couldn’t wait to use it on 2 specific things that I had yet to create…. Tiramisu and Black Forest Cake. Now I’ve created recipes for both of those, and they are among my favorites, so I hope you enjoy. This one is DEFINITELY a repeat.


– Devils food boxed caked mix (15.5 oz)
– diet cherry coke (1 can/12 oz)
– 3 egg whites
– 1 can of lite cherry pie filling (I used Kroger brand)
– 1 container of cool whip lite
– 1 small box of instant, sugar free, cheesecake pudding (the 4 serving one)
– 1 cup cold 1% Milk


1. Mix cake mix, egg whites, and cherry coke together.

2. Pour cake mix into a 9×11 pan coated with nonstick spray, and bake according to package instructions.

3. Allow cake to cool completely. I sped this up by placing the pan on a wire cooling rack after baking.

4. Spread contents of lite cherry pie filling can evenly over top of cake.

5. Mix cold milk and pudding mix with a wisk until it begins to thicken. Fold in whole container of coolwhip until the pudding and coolwhip are well blended.

6. Spread cool whip mixture evenly over the top of the cherries, and refrigerate cake.

7. For best results with this frosting, Refrigerate at least 2 hours before serving.

Editors Note: If you really needed to eliminate sugar, you could use a sugar free chocolate cake mix, and sugar free cool whip here. However, I find that the sugar free cool whip does not allow this frosting to keep its texture as well as the lite or regular. It will still work. It just wont be as firm.

15 Servings= 185 Calories per serving

appx 5 ww points plus per serving