Spring Green Pistachio Cake
1 yellow box cake mix ( oz.)
1 box sugar-free, fat-free pistachio pudding mix (1 oz.)
1/2 cup egg beaters (or 4 egg whites)
1/4 cup unsweet applesauce
1/4 cup reduced fat sour cream
1/4 cup vanilla greek yogurt
1/3 cup unsweetened almond milk (or whatever milk you have)
1/2 tsp. vanilla extract
3/4 chopped, salted pistachios
3-4 drops green food coloring
Pulse the salted pistachios in a food processor. I pulsed them into more of a powder than actual chunks of nuts, but it's your personal preference.
Preheat oven to 350 degrees and grease a 8.5 x 4 1/4 x 2 3/4 inch loaf bread pan. I used melted coconut oil to grease the pan.
Healthy Recipe Tidbits
- I used the sugar-free, fat-free pistachio pudding mix vs. the regular to cut back on calories, fat, and sugar
- Most cake mixes use oil while this cake uses healthy substitutes like the unsweet applesauce, sour cream, and greek yogurt to replace the oil and still produce a very moist and flavorful cake.
- I used reduced fat sour cream vs. regular sour cream to cut back on fat
- I used vanilla greek yogurt to add moistness and flavor to the cake
- There is no added sugar to this cake and you could even make the whole cake very diabetic friendly by using a sugar-free box cake mix or using your own homemade cake mix.
- Pistachios are very nutrient rich. They contain fewer calories and more potassium and Vitamin K per serving than other nuts. A 1 oz. serving of dry roasted pistachios contains only 160 calories with 6 grams of protein and 3 grams of fiber.