TV host Sandra Lee makes a few swaps when making super-moist chocolate cake from the box. Healthy substitutes can help cut down on the fat content and add more nutrients to cake without sacrificing taste or texture. The three main substitutes in this decadent chocolate cake are applesauce, fat-free plain yogurt, and finely grated zucchini. Since about 95 percent of a zucchini is water, this fat-free and vitamin-C-rich vegetable offers plenty of moisture and is perfect for the job. Lee also replaces the eggs in this recipe with egg whites and uses cooking spray instead of butter or oil. For the mousse spread, Lee blends tofu with instant pudding for an extra protein boost. Finish with a garnish of fresh berries that are bursting with antioxidants.
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