INGREDIENTS
1 package (10 3/4 oz.) frozen reduced fat or fat free pound cake, thawed
1 large ripe mango, peeled, thinly sliced
Key Lime Cream:
INGREDIENTS
1 package (8 oz.) reduced fat cream cheese, softened
1-1/4 cups frozen light whipped topping, thawed
1/2 cup Equal® Spoonful*
1/4 cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon vanilla
COOKING DIRECTIONS
Beat cream cheese until smooth. Gradually beat in whipped topping, Equal®, lime juice and peel and vanilla until well blended; set aside.
Cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream mixture. Top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving.
Note: May substitute 12 packets Equal® sweetener.
Makes 8 servings.
It is a 40% calorie reduction from traditional recipe.
1 package (10 3/4 oz.) frozen reduced fat or fat free pound cake, thawed
1 large ripe mango, peeled, thinly sliced
Key Lime Cream:
INGREDIENTS
1 package (8 oz.) reduced fat cream cheese, softened
1-1/4 cups frozen light whipped topping, thawed
1/2 cup Equal® Spoonful*
1/4 cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon vanilla
COOKING DIRECTIONS
Beat cream cheese until smooth. Gradually beat in whipped topping, Equal®, lime juice and peel and vanilla until well blended; set aside.
Cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream mixture. Top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving.
Note: May substitute 12 packets Equal® sweetener.
Makes 8 servings.
It is a 40% calorie reduction from traditional recipe.
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