Mango Key Lime Pound Cake
Reduced pound cake is layered with fresh mangoes and a fluffy, sweet and tangy lime cream cheese filling.
Key Lime Cream:
1 (8-ounce) package reduced-fat cream cheese, softened
1 1/4 cups light whipped topping, thawed, if frozen
1/2 cup Equal® Spoonful*
1/4 cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon vanilla extract
1 (10.75-ounce) package frozen reduced-fat or fat-free pound cake, thawed
1 large ripe mango, peeled, seeded, thinly sliced
- For Key Lime Cream, beat cream cheese in mixing bowl on medium speed of mixer until smooth. Gradually beat in whipped topping, Equal®, lime juice and peel, and vanilla. Set aside.
- For Cake, cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream cheese mixture. Top with one-third 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.
*May substitute 12 packets Equal sweetener.
Nutritional Information Per Serving (1/8 of recipe): calories 219, protein 5 g, carbohydrate 33 g, fat 7 g, cholesterol 16 mg, sodium 216 mg.
Food Exchanges: 1 1/2 starch, 1/2 fruit, 1 1/2 fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.