Metro-East Living

Recipe of the Day: A healthier Tres Leches Cake

This Tres Leches Cake is a healthier version.
This Tres Leches Cake is a healthier version.


1 box yellow cake mix

1 1/4 cups water

1 tablespoon vegetable oil

2 teaspoons vanilla

2 whole eggs

3 egg whites

1 can (14 ounces) fat-free sweetened condensed milk (not evaporated)

1 can (12 ounces) evaporated fat-free milk

1/2 cup fat-free (skim) milk or fat-free half and half

1 container (8 ounces) frozen reduced-fat or fat-free whipped topping, thawed

Sliced fresh strawberries, if desired

Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Spray bottom only of 13-by-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.

Spread whipped topping over cake. Refrigerate until serving time. Garnish with strawberries. Store in refrigerator.

Makes 15 servings, each with 260 calories, 4.5 grams fat, 130 mg cholesterol, 290 mg sodium, 47 grams carbohydrates, 35 grams sugar. Exchanges: 2 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Fat. Carbohydrate choice: 3.