Preheat oven to 350 degrees. Spray two 8 inch round cake pans with non-stick spray.
In a large bowl, combine cake mix, egg whites, yogurt, and water. Beat until cake mix is smooth. Bake cakes for 30-35 minutes, or until a toothpick comes out clean. Let cakes cool to room temperature, but leave in cake pans.
In a small saucepan, combine strawberries, water, and sweetener, and bring to a boil. Reduce heat; simmer, uncovered for 3-5 minutes or until berries are soft enough to mash. Place strawberries in a strainer, and mash over a bowl, to remove strawberry pulp from strawberry sauce. Dissolve gelatin in strawberry syrup, and stir, (be sure to do this while it is still hot so the gelatin dissolves). Let cool to room temperature. Repeat with blueberry sauce.
Use a skewer to poke holes in the top of each cake layer, (cakes should still be in pans, and completely cooled at this point).
Pour cooled strawberry syrup over one cake layer, and the blueberry syrup over the next. Cover cake pans, and place cakes in fridge until gelatin is set, about 2 hours.
To make the frosting, whisk together the milk and pudding mix until smooth. Fold in cool whip, until smooth. Chill frosting in the fridge until the cake is completely cooled, and ready to be frosted.
Remove cake from cake pan by running a knife around the edge of the pans. (Run outside of pan under warm water if cake is difficult to remove. This will loosen the gelatin).
Remove the strawberry cake, and place on a cake stand, (or serving plate of choice). Spread 1 cup of the whipped topping over the cake. Top with the blueberry cake. Frost the cake with the remaining whipped cream.
Decorate with additional blueberries and strawberries if desired.
Chill for at least one hour before serving. Enjoy!
|For the Cake:|
|1||Box white cake mix |
|5||Egg whites (or 2 whole eggs)|
|1/3 cup||Plain fat free Greek yogurt|
|For the Strawberry Jello:|
|1 1/2 cups||Fresh strawberries|
|2 tbs||Sugar alternative of choice or 4 pks stevia|
|1 tbs||Unflavored gelatin (or 1 pkt knox gelatin)|
|For the Blueberry Jello:|
|1 cup||Fresh blueberries|
|2 tbs||Sugar alternative of choice or 4 pkts stevia|
|2 tbs||Unflavored gelatin (or 2 pkts knox gelatin)|
|For the Whipped Frosting:|
|1 cup||Cold skim milk (or milk alternative of choice)|
|1||Small pkg sugar free instant white chocolate pudding|
|2 (8oz)||Container light cool whip (or Tru Whip, a natural alternative)|
|Optional:||Additional blueberries and strawberries for decorating!|
 You can use Pillsbury Reduced Sugar White Cake Mix for a low sugar version, or a gluten free cake mix if desired!
|Slices of Cake||16|
|Calories per Serving||187|
|Saturated Fat||1 g|
|WWP+: (per serving)||5|
|SmartPoints™: (per serving)||8|
|Freestyle Points: (per serving)||7|