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Toffee Crunch

Toffee Crunch - Picture

Calories 297 (21% from fat)
Fat 6.8 gram
Saturated Fat 2.3 gram
Trans Fat 0 gram
Cholesterol 18 mg.
Sodium 429 mg.
Carb. 48 gram
Fiber .9 gram
Sugar 13 gram
Sugar Alcohol 0 gram
Protein 9 gram


fat free butter spray

1 reduced sugar yellow cake mix
(We used Pillsbury Moist Supreme Reduced Sugar Cake Mix Classic Yellow.)

2 scoops (2/3 cup) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)

1 1/4 cups water

1/4 cup vegetable oil

4 egg whites

1 package (1.5 oz.) sugar free, fat free vanilla pudding mix
(We used Jell-O Sugar Free, Fat Free Vanilla.)

2 scoops (2/3 cup) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)

3 cups fat free milk

2 cartons (8 oz. each) frozen fat free whipped topping, thawed

3 Butterfinger candy bars (2.1 oz. each), crushed

The next time you're invited to a pot luck and expected to bring something, this dessert is the perfect dish. It's rich, creamy and utterly sinful tasting. The way we cut it up serves 12. It's filling and nicely covers the plate. However, you can serve half the size and still make it a satisfying dessert.

You start by baking a cake. Because traditional yellow cake mixes are too full of sugar and fat, we used the Pillsbury Moist Supreme REDUCED SUGAR Cake Mix Classic Yellow. But ignore how it says to make it on the box. Here's what we did.

1. Preheat the oven to 350 degrees Fahrenheit. Lightly spray two 8x8 inch square baking pans with fat free butter spray. Blend the cake mix with 2 scoops protein powder, 1 1/4 cups water, 1/4 cup vegetable oil and 4 egg whites. Beat with a mixer on medium speed for 2 minutes until it's thoroughly combined.

2. Divide cake mix between the two 8x8 pans. Bake for 34 to 38 minutes. When it's done, remove cakes from the oven and let cool for 10 to 15 minutes.

3. Whisk together the pudding mix, protein powder and milk for about 2 minutes. Stir in the first 8 oz. package of whipped topping until it's thoroughly combined. Then fold in the second 8 oz. package.

4. Cut one of the cakes into 1-inch square cubes. Put the other cake in a freezer safe container and save for another day.

5. Lightly spray a 13x9 glass dish with fat free butter spray. Spread HALF an 8x8 pan of cake cubes on the bottom. Top that with HALF the pudding mix. Lightly spread HALF of the crushed Butterfinger bars across the top. Repeat the layers with the remaining cubed cake mix, pudding and crushed Butterfinger bars.

6. Refrigerate 2 hours before cutting up and serving.

Yield: 12 Servings

Toffee Crunch 

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