Lower Fat Tres Leches Cake Recipes

SKINNY TRES LECHES CAKE

Skinny Tres Leches Cake image

62% less fat • 62% less sat fat • 20% fewer calories than the original recipe. This classic is still soaked in three milks, just healthier milks.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 15

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1 tablespoon canola oil
2 teaspoons vanilla
2 whole eggs
3 egg whites
1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
1 can (12 oz) evaporated fat-free milk
1/2 cup fat-free (skim) milk or fat-free half-and-half
1 container (8 oz) Cool Whip lite frozen whipped topping or Cool Whip fat-free frozen whipped topping, thawed
Sliced fresh strawberries, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
In large bowl, beat cake mix, water, oil, vanilla, whole eggs and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake all over with fork or wooden skewer, wiping fork occasionally to reduce sticking.
In medium bowl, stir condensed milk, evaporated milk and skim milk until blended. Slowly pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake.
Spread whipped topping over cake. Refrigerate until serving time. Garnish with strawberries. Store in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 49 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 35 g, TransFat 1 g

LOWER FAT TRES LECHES CAKE

Lower Fat Tres Leches Cake image

Replacing full fat dairy with fat free or reduced fat products doesn't lessen the sweet impact of this cake.

Provided by FloridaGrl

Categories Dessert

Time 55m

Yield 15 serving(s)

Number Of Ingredients 14

Ingredients

5 eggs, separated
1 cup sugar, divided
1 tablespoon butter, softened
1/3 cup nonfat milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 (14 ounce) can fat-free sweetened condensed milk
1 (12 ounce) can fat-free evaporated milk
1 cup fat-free half-and-half
3 teaspoons vanilla extract
15 tablespoons frozen light whipped dessert topping
15 fresh strawberries
nonstick cooking spray

Steps:

Let egg whites stand at room temperature for 30 minutes. Coat a 13x9 baking dish with nonstick cooking spray and dust with flour; set aside.
In a large mixing bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour and baking powder; gradually add to yolk mixture and mix well(batter will be thick).
In a small mixing bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into the batter.
Spread evenly into prepared dish. Bake at 350 for 18-22 minutes or until cake springs back when lightly touched. Place on a wire rack.
In a large saucepan, combine the condensed milk, evaporated milk and half and half. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool slightly.
Cut cake into 15 pieces, leaving cake in the baking dish. Poke holes in the cake with a skewer. Slowly pour a third of the milk syrup over the cake, allowing syrup to be absorbed into the cake. Repeat twice. Let stand for 30 minutes.
Cover and refrigerate for 2 hours before serving. Top each piece with whipped topping and strawberry.

Nutrition Facts : Calories 149, Fat 2.8, SaturatedFat 1.2, Cholesterol 65.9, Sodium 107.1, Carbohydrate 25.3, Fiber 0.5, Sugar 17.8, Protein 5.4

LOWER FAT TRES LECHES CAKE

Lower Fat Tres Leches Cake image

Replacing full fat dairy with fat free or reduced fat products don't lessen the sweet impact of this cake. I was recently told by someone who was making this that it makes for a very thin cake if you use a 9X13 cake pan, so if you need to double the recipe if you are using a 9X13. There are only 2 of us, so I usually make this in an 8 inch square pan. I changed the pan size to show this. Hope this helps!

Provided by FloridaGrl

Categories Dessert

Time 55m

Yield 15 serving(s)

Number Of Ingredients 15

Ingredients

5 eggs, seperated
1 cup sugar, divided
1 tablespoon butter, softened
1/3 cup nonfat milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 (14 ounce) can fat-free sweetened condensed milk
1 (12 ounce) can fat-free evaporated milk
1 cup fat-free half-and-half
3 teaspoons vanilla extract
1/4 cup remaining sugar
15 tablespoons frozen light whipped dessert topping
15 fresh strawberries
nonstick cooking spray

Steps:

Let egg whites stand at room temperature for 30 minutes. Coat an 8 inch square baking dish with nonstick cooking spray and dust with flour;set aside.
In a large mixing bowl,beat egg yolks on high speed for 5 minutes or until thick and lemon colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour and baking powder;gradually add to yolk mixture and mix well(batter will be thick).
In a small mixing bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into the batter.
Spread evenly into prepared dish. Bake at 350 for 18-22 minutes or until cake springs back when lightly touched. Place on a wire rack.
In a large saucepan,combine the condensed milk,evaporated milk, half and half, and remaining sugar. Bring to a boil over medium heat,stirring constantly;cook and stir for 2 minutes. Remove from the heat;stir in vanilla. Cool slightly.
Cut cake into 15 pieces,leaving cake in the baking dish. Poke holes in the cake with a skewer. Slowly pour a third of the milk syrup over the cake, allowing syrup to be absorbed into the cake. Repeat twice. Let stand for 30 minutes.
Cover and refrigerate for 2 hours before serving. Top each piece with whipped topping and strawberry.

Nutrition Facts : Calories 161.9, Fat 2.8, SaturatedFat 1.2, Cholesterol 65.9, Sodium 107.2, Carbohydrate 28.6, Fiber 0.5, Sugar 21.1, Protein 5.4

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