Two-Berry Shortcake in a Mug + More Microwave Mug Cake Recipes
Mother's Day is this weekend! If you have one of those moms who's like, "Oh, I don't want any big fuss!" but you know she'll appreciate a little something special, this is a delicious just-for-her treat. PSA: This recipe is not exclusively for moms and should be enjoyed by anyone and everyone…
Entire recipe: 230 calories, 3g total fat (1.5g sat. fat), 336mg sodium, 45.5g carbs, 1.5g fiber, 26.5g sugars, 4g protein
Click for WW PersonalPoints™ value*
Cook: 5 minutes or less
Cool: 10 minutes
1/4 cup yellow cake mix
2 tbsp. fat-free strawberry yogurt
1 tbsp. (about 1/2 large) egg white or fat-free liquid egg substitute
2 tbsp. freeze-dried blueberries, divided
2 tbsp. chopped freeze-dried strawberries, divided
2 tbsp. light whipped topping (thawed from frozen), divided
In a microwave-safe mug sprayed with nonstick spray, combine cake mix with yogurt and egg. Mix until uniform.
Fold in 1 tbsp. each blueberries and strawberries. Microwave for 1 minute, or until set.
Immediately run a knife along the edges to help separate the cake from the mug. Gently shake mug to release, and transfer cake to a plate. Let cool completely, about 10 minutes.
Slice cake in half horizontally. Top the bottom slice with 1 tbsp. whipped topping, followed by the remaining cake slice, remaining 1 tbsp. whipped topping, remaining 1 tbsp. blueberries, and remaining 1 tbsp. strawberries.
MAKES 1 SERVING
Chew on this:
It's May 5th, aka Cinco de Mayo. If you missed our super-simple bean dip recipe a couple days ago, click here… It's a new party essential!
Know any moms (or people who just like cake)? Pass along this recipe!
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