Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
I know I'm not the only person struggling to keep my New Year's resolutions. And even if I am, please pretend like you're having trouble too, for my sake, OK? No matter how hard I try, I just can't kick dessert. That's why I'm going to enjoy one of these amazing low-fat cakes instead.
Each of these delicious cakes or cupcakes has less than 250 calories per serving, which is pretty darn amazing. Instead of having to waste a meal's worth of calories on dessert, now I can have dinner and dessert without gaining 15 pounds. But who are we kidding, I'll probably eat just dessert anyway.
Preheat oven to 350 degrees F and grease an 8 x 8-inch casserole dish with nonstick cooking spray.
Mix the cake mix, milk and yogurt together, stirring to combine. Stir in the lemon juice and zest.
Pour the mixture into the greased casserole dish. Pour the boiling water over the cake. Don't worry, the water absorbs into the cake for a pudding-like final product.
Bake for about 25-30 minutes, or until golden brown on top. Let cool and then garnish with berries.
Skinny peppermint ice cream cake recipe
Serves about 12
1 cup white sugar
About 1 cup all-purpose flour
1/4 cup + 2 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 cup heavy cream
1/4 cup milk
1/4 cup canola oil
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/2 cup boiling water
1 quart strawberry Arctic Zero, slightly softened
About 1/2 cup melted dark chocolate
1 cup crushed candy canes
To make the cake, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt together in a large bowl. In another bowl, beat the eggs, cream, milk, canola oil, peppermint extract, vanilla extract and boiling water.
Pour the wet mixture into the dry mixture and stir to combine.
Preheat oven to 350 degrees F. Grease a standard 9 x 9-inch square cake pan with nonstick cooking spray. Pour the chocolate cake mix into the pan and bake until a toothpick inserted in the middle comes out clean, about 35-40 minutes.
Let cool completely, for at least an hour. Once cooled, spread the Arctic Zero over the cake. Freeze overnight to set.
Once frozen, defrost for a few minutes. Then sprinkle with peppermint candy. Carefully drizzle melted chocolate over the candy and serve!