Mango Key Lime Pound Cake

40% calorie reduction from traditional recipe

Key Lime Cream:
1 package (8 ounces) 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

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

*May substitute 12 packets Equal sweetener

For Key Lime Cream, 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.

Makes 8 servings

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

Food exchanges: 1 1/2 starch, 1/2 fruit, 1 1/2 fat

Recipe and photograph provided courtesy of Equal Sweetener - used with permission.