“Tres leches” means “three milks” in Spanish. The three milks in this cake include evaporated fat-free milk, evaporated fat-free sweetened condensed milk, and a small amount of whipping cream or fat-free milk. Recipe courtesy of Better Homes and Gardens Skinny Dinners.
Per Serving: 200 cal., 8 g fat (4 g sat. fat), 53 mg chol., 156 mg sodium, 28 g carb., 1 g fiber, 4 g pro.
Excerpted from BETTER HOMES AND GARDENS SKINNY DINNERS © 2014 by Better Homes and Gardens. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- 3 eggs or 3/4 cup refrigerated or frozen egg product, thawed
- 1 Cup evaporated fat-free milk
- ½ Cup butter
- Nonstick cooking spray, for baking
- 1½ Cup all-purpose flour
- ¾ Cup brown rice flour or all-purpose flour
- 1 Teaspoon baking powder
- ¼ Teaspoon salt
- ¾ Cup granulated sugar
- ½ vanilla bean
- 1 Tablespoon vanilla extract
- 2 Tablespoons fat-free sweetened condensed milk
- 2 Tablespoons whipping cream or fat-free milk
- Fresh berries (optional)
Allow the eggs, milk, and butter to stand at room temperature for 30 minutes. Preheat the oven to 325 degrees F. Coat a 10-inch fluted tube pan with cooking spray for baking; set aside. In a medium bowl stir together the flours, baking powder, and salt; set aside.
In a large mixing bowl, beat the butter with an electric mixer on medium speed for 30 seconds. Add the granulated sugar and beat on medium speed about 5 minutes or until very light and fluffy. Using a small sharp knife, split the vanilla bean half in half lengthwise and use the knife to scrape the seeds into the butter mixture. Add 1½ teaspoons of the pure vanilla. Add the eggs, 1 egg or ¼ cup at a time, beating well after each addition.
Alternately add the flour mixture and ¾ cup of the evaporated milk to butter mixture, beating on low speed after each addition just until combined. Pour the batter into the prepared pan, spreading evenly. Bake for 30 to 35 minutes or until a wooden skewer inserted in the center comes out clean. (Cake will appear shallow in the pan.) Cool in the pan on a wire rack for 15 minutes. Invert the cake onto a wire rack.
Meanwhile, in a small bowl combine the remaining ¼ cup evaporated milk, the sweetened condensed milk, whipping cream, and remaining 1½ teaspoons vanilla extract. Using a long skewer, poke holes all over the top of the hot cake. Using small spoonfuls, evenly spoon the condensed milk mixture over the hot cake, allowing the milk mixture to soak into the cake before adding more. Cool the cake completely.