skinny pistachio cake low fat low sodium low cal serves 12 view of one slice

If you are looking for a quick and healthy dessert that tastes delicious then this is the recipe for you.  This Skinny Pistachio Cake turned out to be one of my all-time favorite recipes!  It was a huge hit, and my family seriously gobbled up the entire cake by the end of dinner.  The pistachio flavor is so rich when paired with the light Cool Whip topping.  This cake is perfect for cookouts, brunch, or holiday get-togethers.  Feel free to turn up the green color by adding in some food coloring. I simply left the cake as is and it turned out a beautiful pale green.  This is a must-try dessert!

Skinny Pistachio Cake

Prep time: 5 minutes

Cook time: 35-40 minutes

Yield: 12 servings

Serving size: 1/12 of cake


  • 16.25 oz box white cake mix
  • 1 oz box Jell-O® Pistachio Sugar-Free/Fat-Free Pudding Dessert
  • 6 oz container plain, non-fat Greek yogurt
  • 4 egg whites
  • 1½ cups water
  • Frosting:
  • 8 oz container Cool Whip® Free, thawed
  • 1 cup skim milk
  • 1 oz box Jell-O® Pistachio Sugar-Free/Fat-Free Pudding Dessert
  • Optional Topping
  • ¼ cup shelled pistachios
  • *Optional ingredients are not included in nutritional calculations.


  1. Preheat oven to 350 degrees. Lightly coat a 9x11 cake pan with nonstick cooking spray.
  2. In a medium size bowl, mix white cake mix, Jell-O® Pistachio Sugar-Free/Fat-Free Pudding Mix , Greek yogurt, egg whites, and water together using a stand-up mixer or hand mixer.
  3. Mix for 2-3 minutes at medium speed until all ingredients are mixed.
  4. Pour cake mix into cake pan. Bake for 35-40 minutes until toothpick inserted in the center comes out clean.
  5. While cake is baking, in a medium size bowl, mix skim milk and and Jell-O® Pistachio Sugar-Free/Fat-Free Pudding mix together. Beat on medium speed until well mixed. Let mixture stand for 2 minutes.
  6. Fold in thawed Cool Whip® Free to pudding mixture. Place in refrigerator until cake has cooled.
  7. In a food processor or blender, chop shelled pistachios to a bread crumb consistency.
  8. Remove cake from oven and top generously with Cool Whip® Pudding frosting. Sprinkle (optional) chopped pistachios on cake and serve immediately or store in refrigerator until serving.

Nutrition Information

Per Serving (1/12 of cake):

Calories: 231

Fat: 2g

Carbohydrates: 47g

Fiber: 1g

Protein: 6g

Sugars: 24g

Sodium: 451mg

Vitamin A: 1%

Vitamin C: 0%

Calcium: 5%

Iron: 0%

WWP+: 6 points