The perfect dessert to make when you want something that provides both great taste and a healthier edge.
12 ounces 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) ready-made 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 servings.
Nutritional Information Per Serving (1/12 of recipe): CAL 271; FAT 8g; PROTEIN 6g; CARB 46g; CHOL 12mg; SODIUM 304mg; FIBER 1g.
Recipe and photograph courtesy of Louisiana Sweet Potato Commission. Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.