12 servings 6 Better Balance Bites/Blue Points
Calories 254 Fat 5.4g Carbs 51.8g Fiber 2.3g Protein 6.5g
Ingredients
· Cooking spray
· 1 package sugar-free yellow cake mix (see notes)
· 3 eggs, room temperature
· 1/3 cup applesauce, room temperature
· 2 - 20 oz. cans crushed pineapple, drained with juice reserved (see notes)
· 1/2 cup unsweetened coconut flakes (see notes)
· 1 tsp sugar replacement
· 1 1/3 cups almond milk, room temperature
· 8 oz. Roy’s Light Homemade Cream Cheese, room temperature
· 1 small package (about 1 oz.) sugar-free instant vanilla or white chocolate pudding mix
· 2 cups cold (not frozen) Fat-Free Cool Whip (see notes)
Instructions
1. Preheat the oven to the temperature recommended in the cake mix directions (likely 325°F). Coat a 9”x13” baking pan with cooking spray. Set aside.
2. In a large bowl, beat together the cake mix, eggs, applesauce, and pineapple juice in the amount stated in the cake mix directions (likely 1 cup).
3. Pour batter into the prepared pan. Place in the preheated oven and bake for the time recommended for that size pan in the cake mix directions (likely 30-35 minutes).
4. While the cake is baking, put the unsweetened coconut and sugar replacement into a small sauté pan. Place over medium heat and toast, stirring frequently, until most of the coconut is lightly browned. Remove from the heat and set aside to cool.
5. Once the cake is done, remove it from the oven, set it on a cooling rack, and allow to cool completely. Do NOT remove the cake from the pan!
6. Once the cake has cooled, poke holes over the entire cake with a skewer or chopstick. Spread the drained pineapple evenly over the cake. Set aside.
7. With an electric mixer, beat the almond milk and cream cheese until smooth, starting at low speed to keep it from splattering. Mix in the pudding mix and beat for 2 minutes. Fold the Cool Whip into the pudding mix until well combined.
8. Spread the pudding mixture over the pineapple-topped cake. Evenly sprinkle the toasted coconut over the pudding.
9. Chill in the refrigerator at least 2 hours before serving!
Notes
· The pineapple is best drained in a fine-mesh sieve so you can press on it to extract most of the juice. You will likely get 1 cup of juice from each can.
· If you don’t have a fine mesh sieve, use a colander lined with coffee filters and set it over a bowl large enough to keep the colander from touching the bottom so the pineapple isn’t sitting in the drained juice.
· To calculate the bites/points for the pineapple juice, I searched for unsweetened pineapple juice and used that number.
· You can use sweetened coconut for just about 1 bite/point more than unsweetened. If you do use sweetened, omit the sugar replacement, but toast as stated.
· You can use Sugar-Free Cool Whip in place of the fat-free version, but it does have more bites/points.
· If you'd like to use my Light Homemade Sugar-Free Cake Mix, prepare the cake using 3 eggs, 1 cup of the pineapple juice, 1/2 cup unsweetened applesauce (or mashed banana or pumpkin puree), 1/4 cup nonfat Greek yogurt, and 1 Tbsp vanilla extract. The nutrition facts using my cake mix are: 5 Better Balance Bites/Blue Points / 245 Calories / 4.4g Fat / 66g Carbs / 2g Fiber / 7.8g Protein.
· Store covered in the refrigerator for up to 5 days.
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