I've got another GREAT Mexican cuisine inspired recipe for you, just in time for Cinco de Mayo!! ....Skinny Tres Leches Poke Cake!  This one is a must make recipe!!  Delicious cake drenched in fat free sweetened condensed milk and lite coconut milk then topped with coconut-flavored sugar free pudding and fat free whipped topping and garnished with your favorite cut up fruit.  It is the PERFECT ending to a spicy meal!

Ever since I tried Tres Leches cake at one of the local Mexican eateries here, I have been in love with it, and have wanted to recreate it at home.  I mean, soaked cake all moist and yummy....OH MY....

When I came across a recipe for Tres Leches Poke Cake on pinterest, I knew I could rework it to make it more figure friendly.  This version is light on calories, but NOT light on flavor, and is every bit as satisfying as the kind made with heavy cream, oil and whole eggs.  I have recently become a little addicted to the idea of "poke cakes" as the flavor combos are somewhat endless!!  The flavor combos in this cake works and is so good with whatever fresh fruit you have.  I topped mine with mango, blackberries, strawberries and blueberries...but use whatever you have or like in it's place!

Skinny Tres Leches Poke Cake

By Renee's Kitchen Adventures
Published 05/01/2014

Ingredients

• 1-15.25oz. box yellow cake mix (I used Duncan Hines)
• 6 oz. non-fat coconut or vanilla flavored yogurt
• 1 cup water
• 2 large egg whites
• 1-14 oz. can of fat free sweetened condensed milk
• 1 cup light coconut milk (in the can)
• 1-1 oz. package sugar free instant vanilla pudding mix
• 2 cups 1% milk
• 1 tsp. coconut extract
• 8 oz. Fat free whipped topping (I used Cool Whip® Free)

Instructions

1. Preheat oven to temperature called for on the boxed cake mix. Spray a 9" x 13" baking dish with cooking spray.
2. In a large bowl, combine the cake mix, coconut/vanilla yogurt, water, and egg whites. Mix with electric mixer until combined and then mix on medium for about 2 minutes. Pour into the prepared baking dish and bake according to the directions on the cake mix for a 9"x 13" pan.
3. Allow cake to cool in pan for 15-20 minutes. While cake is cooling, in a medium bowl add the sweetened condensed milk and the lite coconut milk. Whisk until combined.
4. Once cake has cooled for 15-20 minutes, with the handle end of a wooden spoon, make holes all over the top of the cake so that it resembles a peg board, extending down deep into the cake. Slowly pour the combined condensed milk and coconut milk mixture evenly over the top of the cake, making sure it soaks down into the holes.
5. In the same bowl you combined the milks, add the package of pudding mix, 2 cups of 1% milk and the coconut extract. Whisk until the pudding just starts to firm up. Pour and then spread the pudding on the top of the cake, making sure the pudding fills all the holes. Put cake into the refrigerator (you can cover it or leave it uncovered, since it will still be warm to avoid condensation on the cover) and allow it to refrigerate for about 4 hours or until it is completely cold. At this point you can spread the Fat free whipped topping over the top and serve it (good), or cover it and allow it to sit overnight (better). Garnish with cut up fruit, if desired. Store leftovers in the refrigerator.

Yield: 1- 9"x 13" cake
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 40 mins.
Total time: 50 mins.


Servings - 18 - 24   Serving Size - 1/18th or 1/24th of cake  Points Plus per Serving - 1/18th=6 Points+, 1/24th=4 Points+
For 1/18th of cake(does not include fruit garnish): Calories - 227.4,   Total Fat - 3.6g,   Carb. - 43.2g,   Protein - 3.9g,   Fiber - 0.2g
For 1/24th of cake(does not include fruit garnish): Calories - 170.5,   Total Fat - 2.7g,   Carb. - 32.4g,   Protein - 2.9g,   Fiber - 0.2g

Printable Recipe

Adapted from Southern Bite

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