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High Heels and Grills

husband and wife, foodies for life

Skinny Cream Cheese Lemon Cake

Dessert

You should probably know something about me by now: I have a serious sweet tooth. Like. It’s bad. I’m not proud of this, but I’m pretty sure that when I was pregnant, all I ate for breakfast, lunch, and dinner one day was candy. Zachary and I joked that our baby was going to come out already having diabetes. {Thank goodness that wasn’t the case!} But really, I could eat sweets all day long and not even bat an eye. I think that could be attributed to the way my best friend and I would do things growing up. I don’t think we ever had a movie night where there wasn’t a bag of candy attached to our hand or a dinner that we went to that wasn’t followed by immediately going to the local candy store. Looking back, it’s a wonder that neither of us are obese! 
Anyway, the point of all this is that yes, I love junk food. But wouldn’t it be nice to live in a world that you could eat those delicious goodies without having to sacrifice your waistline? This dessert does that for you. 1/16 of this cake has only 199 calories! Not to mention, it actually tastes really good. I might even go as far as saying that I’d rather have this over regular lemon cake. I’m just sayin’.

Skinny Cream Cheese Lemon Cake
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Recipe from Skinny Mom
Makes 1-9×13 inch pan
Ingredients:

  • 1 box lemon flavored cake mix
  • 1 {6 oz.} container Yoplait Light Fat Free Lemon Cream Pie Yogurt
  • 5 egg whites, separated
  • 1 cup water
  • 1 {8 oz.} pkg 1/3 reduced fat cream cheese, softened
  • 1 cup powdered sugar
  • 2 tsp. lemon zest
  • 2 tsp. fresh squeezed lemon juice
Directions:
  1. Preheat oven to 350ºF.
  2. In a large bowl, beat cake mix, yogurt, 3 egg whites, and water until mixed well.
  3. Pour batter into a 9×13 inch baking dish; set aside.
  4. In a medium bowl, beat cream cheese until smooth.
  5. Gradually beat in powdered sugar on low speed.
  6. Add lemon zest and juice to cream cheese mixture and combine well.
  7. Take out 1/2 cup of the cream cheese mixture and place in refrigerator.
  8. Beat remaining 2 egg whites into cream cheese mixture on medium speed until blended.
  9. Pour cream cheese mixture evenly over the cake mixture.
  10. Bake cake for 25-30 minutes or until the middle is set; let cool completely.
  11. Spread reserved cream cheese mixture evenly over the cake.
So, next time you feel the urge to eat something dirty, make this instead. You won’t regret it.

-Sarah

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