Skinny Tres Leches Cake

Health score
7%
Skinny Tres Leches Cake
115 min.
15
348kcal

Suggestions


Indulge in a lighter version of a classic favorite with this Skinny Tres Leches Cake! Perfect for gatherings or a sweet treat after dinner, this dessert captures the essence of the traditional tres leches while keeping your health goals in mind. With only 348 calories per serving, you can enjoy a slice (or two!) without the guilt.

This delightful cake is a symphony of flavors and textures, featuring a moist sponge soaked in a luscious blend of three milks: evaporated fat-free milk, skim milk, and sweetened condensed milk. The result is a cake that is incredibly rich yet surprisingly light. Topped with a fluffy layer of Cool Whip and garnished with fresh strawberries, it’s not just a feast for the taste buds but also a visual delight.

Whether you’re celebrating a special occasion or simply treating yourself, this Skinny Tres Leches Cake is sure to impress. It’s easy to make, requiring just a few simple ingredients and minimal prep time. The combination of egg whites and whole eggs gives the cake a light and airy texture, while the whipped topping adds a creamy finish that perfectly complements the soaked cake.

So, gather your friends and family, and get ready to serve up a slice of this deliciously decadent yet guilt-free dessert. Your taste buds will thank you!

Ingredients

  • tablespoon canola oil 
  •  egg whites 
  • 12 oz evaporated milk fat-free canned
  • 0.5 cup skim milk fat-free (skim)
  • 15 servings strawberries fresh sliced
  • 14 oz condensed milk fat-free sweetened canned (not evaporated)
  • teaspoons vanilla 
  • 1.3 cups water 
  • oz non-dairy whipped topping fat-free frozen thawed
  • box cake mix yellow
  •  eggs whole

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks
  • skewers

Directions

  1. Heat oven to 350F (325F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
  2. 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.
  3. Pour into pan.
  4. Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean.
  5. Let stand 5 minutes. Poke top of hot cake all over with fork or wooden skewer, wiping fork occasionally to reduce sticking.
  6. 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.
  7. Spread whipped topping over cake. Refrigerate until serving time.
  8. Garnish with strawberries. Store in refrigerator.

Nutrition Facts

Calories348kcal
Protein8.94%
Fat22.82%
Carbs68.24%

Properties

Glycemic Index
6.73
Glycemic Load
12.05
Inflammation Score
-6
Nutrition Score
15.218695764956%

Flavonoids

Cyanidin
2.42mg
Petunidin
0.16mg
Delphinidin
0.45mg
Malvidin
0.01mg
Pelargonidin
35.78mg
Peonidin
0.07mg
Catechin
4.48mg
Epigallocatechin
1.12mg
Epicatechin
0.6mg
Epicatechin 3-gallate
0.22mg
Epigallocatechin 3-gallate
0.16mg
Naringenin
0.37mg
Kaempferol
0.72mg
Myricetin
0.06mg
Quercetin
1.6mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:348.28kcal
17.41%
Fat:9g
13.85%
Saturated Fat:5.1g
31.88%
Carbohydrates:60.56g
20.19%
Net Carbohydrates:57.27g
20.83%
Sugar:42.73g
47.47%
Cholesterol:38.09mg
12.7%
Sodium:348.08mg
15.13%
Alcohol:0.18g
100%
Alcohol %:0.08%
100%
Protein:7.93g
15.86%
Vitamin C:85.85mg
104.06%
Manganese:0.63mg
31.42%
Phosphorus:290mg
29%
Calcium:252.75mg
25.27%
Vitamin B2:0.38mg
22.29%
Folate:66.49µg
16.62%
Selenium:9.64µg
13.77%
Fiber:3.29g
13.17%
Potassium:453.55mg
12.96%
Vitamin B1:0.16mg
10.58%
Magnesium:38.43mg
9.61%
Iron:1.52mg
8.47%
Vitamin B5:0.79mg
7.86%
Vitamin B3:1.49mg
7.46%
Vitamin E:1.12mg
7.45%
Vitamin B6:0.14mg
6.87%
Zinc:0.88mg
5.85%
Copper:0.11mg
5.67%
Vitamin K:5.64µg
5.38%
Vitamin B12:0.32µg
5.27%
Vitamin A:188.38IU
3.77%
Vitamin D:0.19µg
1.29%