Cherry Poke Cake Waffles: 6 Weight Watchers Smart Points / 6 Points Plus

It was my turn at the register and I placed my loaf of bread, bag of cheese puffs and two boxes of sugar free Jell-o up on the counter. “Having a party tonight?” This is the same guy who rings up my skim milk and one scratch off ticket while hubby stands outside with the pj clad cockapoo every week. He knows we aren’t really party people. He motioned towards the Jell-o…”you’re making Jell-O shots right?” Oh no no no…silly man. It’s a Monday night, we’re making Poke Cake. 
Growing up we longed for poke cake. Craved it. Couldn’t wait until our dad was out of town so we could have one. He wasn’t a fan. We loved it.

Of course these days I don’t have hours to make a cake, let it cool, blah blah blah. You know me. If it can be made fast, WW friendly, and can somehow use the appliance that never leaves my counter I’m in.

So of course Poke Cake Waffles. It only makes sense!

Cherry Poke Cake Waffles: 6 Weight Watchers Smart Points / 6 Points Plus

Ingredients:

• 1/2 cup Birch Benders Protein Pancake & Waffle Mix (or Kodiak Power Cakes or Flapjacks Protein)
• 1/4 cup egg whites
• 1/4 cup water
• 1 tsp vanilla extract
• 1/2 tsp pink Himalayan sea salt (I don’t know that the kind of salt matters, I just like the way this looks on my lazy Susan)

For a scone consistency:

• 1 Tbsp + a sprinkle sugar free cherry gelatin powder
• 2 Tbsp hot water

For a more moist Cake consistency:

• 1 Tbsp + a sprinkle sugar free cherry gelatin powder
• 4 Tbsp hot water

• 1 tsp Betty Crocker Cookie Icing
• Non stick spray

Heat waffle iron and spray with non stick spray. In a small mixing bowl with a spout whisk together pancake mix, egg whites, the first 1/4 cup water, vanilla, salt. Pour evenly into heated Waffle iron and cook for 5-6 minutes depending on your appliance. Remove from heat, place on plate and cool for 15 minutes. Cut into 4 wedges with a pizza cutter. Poke with a small fork in multiple places on each wedge.

In a separate small bowl add gelatin powder and then whisk in hot water. 2 Tbsp of water will provide a more scone like consistency. For a moist cake like consistency use 4 Tbsp. Pour evenly over each piece, place in refrigerator for a minimum of an hour.

Remove wedges and sprinkle each one with a small amount of gelatin powder. Stack and drizzle cookie icing on top layer. If not eating immediately refrigerate until ready. Enjoy!

For access to my Trader Joe’s Smart Points database and recipes on the go check out my new app on both the Google Play Store and the Apple Store

Link to the Apple store is: Smart Points Database in the Apple Store

Link to the Google play store is:
Smart Points Database on the Google Play Store