Cake on the beach

Ingredients:

  • 1/2 cup moist style yellow cake (I bought sugar-free)
  • 1/4 cup fat-free vanilla yogurt
  • 1/4 cup canned crushed pineapple packed in juice, not drained
  • 1 jello sugar-free vanilla pudding snack
  • 1 tbsp shredded sweetened coconut

Directions:

Combine cake mix, yogurt, and 1 Tbsp water in a small bowl, and mix until smooth. Spray 3 microwave safe bowls with nonstick spray, and then evenly distribute cake mixture among them.

One at a time, microwave each bowl for about 45 seconds, until cake has risen and is puffy. Allow to cool for 5 minutes.

Using a toothpick, pierce holes into each mini cake. Spread cakes evenly first with pineapple and then with pudding. Refrigerate for 1 hour, or until chilled.

Sprinkle each cake with 1 Tsp coconut and enjoy!   I don’t like coconut.

Serving: 1 cupcake. 136 calories, 2.5g fat, 217 mg sodium, 27g carbs, 0.5g fiber, 14.5g sugars, 2g protein

 

 

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