Chef Michael Reciepe: Low-Fat Watermelon Tres Leches
Low-Fat Watermelon Tres Leches
Yields 1‒13″ x 9″ cake
1 cup watermelon “water” ‒ See note
1 store bought white cake mix (Duncan Hines© Moist Deluxe was used when creating this recipe)
1/3 cup skim milk
3 large egg whites
2 tablespoons vegetable oil
1‒14 ounce (nt.wt.) can fat free sweetened condensed milk
1‒ 8 ounce tub no fat whipped topping (i.e., Cool-Whip©), thawed OR your own homemade whipped cream
Preheat your oven to 350°F.
Place all of the ingredients except the condensed milk and whipped topping in a large mixing bowl; mix with a spatula for about 30 seconds. Beat at medium-high speed for two minutes. Pour into a greased and floured 13″ x 9″ pan and bake for 35 minutes.
After the cake has cooled punch holes in it using the pointed end of a wooden or metal skewer. Slowly pour the can of fat free sweetened condensed milk over the cake allowing it to soak in.
Finally spread the whipped topping over the cake. Refrigerate until you are ready to eat.
Serve the cake garnished with green strips of shaved watermelon rind.
Note: Make watermelon water by puréeing 2 cups of cubed Texas Watermelon in a blender.
Recipe by Chef Michael Flores • © 2010 Mis En Place, LLC
Log onto CookwithMichael.com for more recipes and gourmet products.
Chef Michael has taken a childhood passion for cooking and turned it into an evolving lifelong profession in the culinary arts. Today he is a renowned chef, author, and television personality with an impressive food product line. Despite his formal training at the Culinary Institute of America, Michael focuses on providing simple solutions for encouraging families to get back to the table. More than a gourmet, he’s a creator and innovator, a man who is using his talent to give back to the community and to spread the philosophy of fine food and healthy living across the continent.
Since early childhood he has honed his cooking skills and tasting talents, taking both to new heights through formal training and endless experimentation. While attending the prestigious Culinary Institute of America in Hyde Park, NY, Michael worked as chef-intern to Chef Susan Spicer of New Orleans’ acclaimed Bayona. Upon graduating with honors from the CIA, Michael returned to San Antonio to begin his career, infusing every dish he creates with his love of the multicultural richness that has so influenced his life.
