Healthier Tres Leches Cake
1 box yellow cake mix
1.25 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) frozen reduced-fat or fat-free whipped topping, thawed
4 Kiwi Fruits (2 sliced, 2 pureed)
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13×9-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.
To make individual sized cakes, wait until the cake has chilled for 1 hour, then use cookie or biscuit cutters to cut out rounds.
Puree 2 kiwis in a food processor, and mix into the whipped topping until combined.
Spread whipped topping over cake (or mini cakes). Top with sliced kiwis.
This recipe makes 15 slices/portions, or 15 mini cakes. 1 serving has 260 calories and 4.5g fat.