INGREDIENTS

  • 1 (9ounce)box Jiffy lemon cake mix
  • 1/2 cup diet lemon-lime soda (I used Waist Watchers Diet Citrus Frost)
  • 1egg white
  • 1 (6ounce)container fat-free lemon yogurt (I used Dannon Light and Fit lemon Chiffon, 60 calories, 0 fat per container)
  • 1 teaspoon unflavored gelatin
  • 4 teaspoons water
  • 1 (8ounce)container fat-free whipped topping, thawed
  • 1 drop yellow food coloring (optional)
  • 1/4 teaspoon Splenda granular (optional)

DIRECTIONS

  1. Combine cake mix, egg white, and diet soda.
  2. Mix on low speed 1 minute, then medium for 1 minute or until smooth.
  3. Pour into 1 cake pan or 6 muffin tins that have been well sprayed with Pam, or lined with nonstick foil or parchment paper.
  4. Bake at 350 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  5. Meanwhile, in a small saucepan, combine the teaspoon of gelatin with the 4 teaspoons of water. Let stand until thick. Place over low heat, and stir until gelatin dissolves. Cool, but do not allow to set up.
  6. Place yogurt in a mixing bowl. Slowly stream in the cooled gelatin while beating over low speed. Add 1/2 of the container of whipped topping, and beat on high speed for 1 minute until thickened. Add 1 drop (or more)of yellow food coloring if desired. If this mixture is too tart, you may add 1/4 teaspoon Splenda, or your favorite artificial sweetener, to taste.
  7. Crumble 1/2 of the cooled cake into a serving dish or divide evenly into parfait glasses. Top with 1/2 of the yogurt mixture. Spread 1/2 of the whipped topping over the yogurt. Repeat layers.