Hi, my name is Lauren and I’m addicted to cake batter dip. I know that sounds a little bit extreme, but just talk to my husband about the situation. If I taste a dessert that has cake batter in it, I can’t keep my hands off of it. It’s as if the food just keeps begging me to grab a spoon and dig right in.
The only problem with cake batter treats is the fact that they’re not very good for the waistline. In an attempt to cut the calories ever so slightly, I whipped up this cake batter dip. Its main ingredient is low fat yogurt rather than cream cheese, but the deliciousness of the cake batter still shines through. Don’t believe me? Whip up a batch and see if you can stop after just one bite.
Have I convinced you? Keep reading, my friends, and I will share the recipe.
1 package of yellow cake mix (approximately 18.9 oz)
2 c. low fat vanilla yogurt
1 1/2 c. Cool Whip
1 1/2 T. rainbow sprinkles
In a large bowl, combine cake mix, yogurt, and cool whip. Stir until the mixture is smooth and the lumps are gone. Fold in the sprinkles. Cover and allow to chill in the freezer for at least an hour.
Serve this bowl-lickin’ good dip along with graham crackers or animal cookies at your next shindig and prepare to have your friends and relatives begging for the recipe. I have a feeling I’m not the only one who just can’t resist cake batter and rainbow sprinkles!
If you liked this treat, you might want to check out these recipes, too.