The perfect dessert to
make when you are in a hurry and yet want a refreshingly different
and delicious dessert.
Yam Trifle
- 12 ounce reduced fat cream cheese
- 3/4 cup granulated sugar - divided use
- 1 (5-ounce) can evaporated skimmed milk
- 1 teaspoon coconut extract
- 1 (16-ounce) commercial angel food cake,
cubed
- 2 (15-ounce) cans yams, drained and mashed
or 2 cups fresh sweet potatoes, cooked and mashed
- 1/2 teaspoon vanilla extract
- 2 tablespoons flaked coconut - divided
use
- 1 (8-ounce) container frozen fat free
whipped topping, thawed
- 1 tablespoon flaked coconut, browned
- 1 tablespoon chopped pecans, toasted
- In a large bowl, beat together the cream
cheese and 1/2 cup sugar. Gradually add milk and coconut extract,
mixing until creamy. Fold in the cubed angel cake into the cream
cheese mixture, set aside.
- In another bowl, beat together yams, 1/4
cup sugar and vanilla until creamy.
- In a trifle bowl or large glass bowl,
layer half the angel cake mixture, half the yam mixture, 1 tablespoon
coconut and half the whipped topping. Repeat.
- Sprinkle the top with the browned coconut
and toasted pecans. Refrigerate and serve.
Makes 12 to 16 servings.
Per serving: CAL 271; FAT 8g; PROTEIN 6g;
CARB 46g; CHOL 12mg; SODIUM 304mg; FIBER 1g
Recipe courtesy of Lousiana Sweet Potato Commission. Created by
Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
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