4 cups sugar-free angel food cake cut into 2-inch cubes
2 cups Amaretto creamer
1 teaspoon nutmeg
1 ripe mango, peeled, seeded, chopped
1 cup cubed fresh OR canned pineapple, drained
8 small fresh strawberries, sliced
3 medium ripe bananas, peeled, cut into slices
1 cup concentrated lemon juice
1 cup cold water
8 ounces reduced-fat cream cheese, softened
8 ounces sugar-free whipped topping, thawed if frozen
½ cup toasted flaked coconut (optional)
1. Place angel food cake cubes in bottom of a 10” cake pan. Mix in 1-cup of amaretto creamer.
2. Layer top of cake with mango, pineapple, strawberries and bananas (soak slices in lemon juice & water mixture for 5 minutes). This process is to stop your bananas from turning brown.
3. Blend cream cheese, whipped topping and remaining cup of creamer in mixing bowl until smooth.
4. Spread cream cheese mixture evenly over fruit. Sprinkle toasted coconut, if desired.
5. Refrigerate 1 to 2 hours before serving
Makes 12 servings.
Nutrition information per serving:
Calories 130, Protein 5g, Carbs 35g
Total Fat 11g, Cholesterol 11mg
Sodium 202 mg
Food Exchanges: 1 ½ starch, 1 fruit, and 2 fat
|
