Weight Watchers Pistachio Cake Recipes

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WEIGHT WATCHERS PISTACHIO CAKE RECIPE - (4.4/5)



Weight Watchers Pistachio Cake Recipe - (4.4/5) image

Provided by pcoates

Number Of Ingredients 8

CAKE
1 (18 1/4 ounce) box white cake mix
3 egg whites
2 1/2 cups diet 7-Up
FROSTING
1 (1 ounce) package sugar-free instant pistachio pudding
8 ounces fat-free cool whip (small)
1 cup diet 7-Up

Steps:

  • Preheat oven to 350 degrees. Mix cake mix, egg whites and 2 1/2 cups diet 7-Up together. Spray 13 x 9 pan with non stick spray. Pour cake batter into the pan. Bake at 350°F for 30 - 35 minutes. Test cake top by lightly touching the center which should feel slightly firm and will slightly spring back to the touch. Cool cake completely before frosting. Mix together pistachio pudding, cool whip and 1 cup of diet 7-Up, and spread over cake. Refrigerate until ready to eat and hold in the fridge for up to two weeks! Enjoy!

WEIGHT WATCHERS PISTACHIO CAKE



Weight Watchers Pistachio Cake image

Believe it or not, this light cake stays fresh in the fridge up to two weeks assuming it lasts that long! I personally like it any time of the year but it is particularly good in the summer or whenever you need something light and refreshing but without all of the extra calories. Enjoy!

Provided by Lady Dancer

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 6

18 1/4 ounces white cake mix
3 egg whites
2 1/2 cups diet 7-Up
1 (1 ounce) package sugar-free instant pistachio pudding
8 ounces fat-free cool whip (small)
1 cup diet 7-Up

Steps:

  • Mix all ingredients together.
  • Spray 13 x 9 pan.
  • Bake at 350°F for 30 - 35 minutes. Test cake top by lightly touching the center which should feel slightly firm and will slightly spring back to the touch.
  • (Cool cake completely before frosting.).
  • Mix together frosting ingredients and spread over cake.
  • Refrigerate until ready to eat and hold in the fridge for up to two weeks!
  • Enjoy!

PISTACHIO DREAM CAKE



Pistachio Dream Cake image

"This moist delightful cake is good for you and yummy, too," assures Audrey Grimm of Mesa, Arizona.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 20 servings.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1 package (1 ounce) instant sugar-free pistachio pudding mix
1 cup (8 ounces) nonfat plain yogurt
3 egg whites
1 teaspoon vanilla extract
1 cup diet lemon-lime soda
FROSTING:
1-1/2 cups cold fat-free milk
1 package (1 ounce) instant sugar-free pistachio pudding mix
2 cups reduced-fat whipped topping

Steps:

  • In a large bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla; beat on low speed for 1 minute. Gradually beat in soda. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, combine milk and dry pudding mix in a bowl; beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 148 calories, Fat 2g fat, Cholesterol 1mg cholesterol, Sodium 300mg sodium, Carbohydrate 28g carbohydrate, Fiber 3g protein.

PISTACHIO CAKE



Pistachio Cake image

This is a tasty cake, different from the usual yellow or chocolate. It has a nice pale green color which can be made brighter with food coloring if you need it for St. Patrick's Day :) Serve it plain or with Cool Whip frosting. YUM!

Provided by Karen..

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box white cake mix
1 (3 ounce) box instant pistachio pudding mix
3/4 cup cold water
green food coloring (optional)
3/4 cup vegetable oil
4 eggs
1 teaspoon almond extract
1 (8 ounce) container Cool Whip (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Stir cake mix with pudding.
  • Add water and oil to mix (If you would like a greener color, maybe for St. Patrick's day, add a few drops of food coloring to the water) and beat until combined.
  • Add extract and beat until blended.
  • Add eggs, one at a time, and beat at low speed for 5 minutes.
  • Grease and flour a large tube or bundt pan and pour batter into prepared pan.
  • Bake for 45 minutes or until center tests done.
  • Cool and then remove from pan.
  • Eat as is or frost with Cool Whip.

Nutrition Facts : Calories 328.5, Fat 19.9, SaturatedFat 3, Cholesterol 70.5, Sodium 308.2, Carbohydrate 33.6, Fiber 0.4, Sugar 23.5, Protein 4

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