Mango Key Lime Pound Cake

Yield: 8 servings

40% calorie reduction from traditional recipe

Ingredients

Key Lime Cream

• 1 (8 ounce) package 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 extract

Pound Cake

• 1 (10 3/4 ounce) package frozen reduced fat or fat free pound cake, thawed
• 1 large ripe mango, peeled, thinly sliced

Instructions

Key Lime Cream

1. Beat cream cheese until smooth. Gradually beat in whipped topping, Equal, lime juice and peel and vanilla extract until well blended; set aside.

Pound Cake

1. 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.
2. Repeat layers twice.
3. Refrigerate for 2 to 3 hours before serving.

Notes

* May substitute 12 packets Equal sweetener

Nutrition

Per serving: 218 cal., 5 g pro., 33 g carb., 7 g fat, 16 mg chol., 214 mg sodium

Exchanges: 1 1/2 starch, 1/2 fruit, 1 1/2 fat

Attribution

Recipe and photo used with permission from: Equal Sweetener