Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 package 2-layer-size sugar-free yellow cake mix
1 cup water
6 large egg whites or ¾ cup refrigerated or frozen egg substitute, thawed
⅓ cup canola oil or corn oil
1¼ cups plain nonfat Greek yogurt
6 ounces fat-free cream cheese, softened
⅓ cup sugar
1½ teaspoons vanilla extract
1 cup chopped fresh pineapple
1 cup fresh blueberries
½ cup coconut, toasted
Preheat oven to 325°F. Coat a large rimmed baking sheet with cooking spray; line with parchment paper. Set aside.
In a large bowl, combine cake mix, water, egg whites (or egg substitute) and oil. Mix according to cake mix package directions. Pour batter into the prepared pan, using the back of a spoon to spread evenly. Bake for about 18 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes. Invert the pan and cake together; remove the pan. Cool the cake completely on wire rack. Carefully remove parchment paper.
Meanwhile, in a food processor or blender, combine yogurt, cream cheese, sugar and vanilla. Cover and process or blend until smooth, stopping occasionally to scrape sides and push mixture into blades. Transfer to a small bowl. Chill until needed.
To serve, cut the cake into 2- ½-inch squares. Spoon 1 tablespoon of the cream cheese mixture onto each square. Top each square with about 1½ tablespoons pineapple and/or blueberries and 1 teaspoon coconut.