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Fruit-Layered Island Delight
"Mango, pineapple and bananas are layered with fat-free angel food cake pieces, and then covered with a rich almond flavored cream cheese topping. Use purchased angel food cake for easy preparation." Original recipe yield: 12 servings.
INGREDIENTS:
4 cups angel food cake, cut into 1-inch cubes
1 1/2 cups Amaretto flavored coffee creamer, divided
1/3 cup Equal® Spoonful*
1 ripe mango, peeled, seeded, chopped
1 cup cubed fresh OR canned pineapple, drained
2 medium ripe bananas, peeled, cut into 1/2-inch thick slices
1 (8 ounce) package reduced fat cream cheese, softened
1 (8 ounce) container frozen light whipped topping, thawed
1/2 cup toasted flaked coconut (optional)
DIRECTIONS:
Place angel food cake cubes in bottom of an oval casserole or trifle dish.
Combine 1/2 cup coffee creamer and Equal®. Drizzle creamer mixture over cake. Top cake with mango, pineapple and bananas.
Beat cream cheese until smooth. Gradually beat in remaining 1 cup coffee creamer. Gently fold in whipped topping.
Spread cream cheese mixture over fruit. Sprinkle with toasted coconut, if desired. Refrigerate 2 to 3 hours before serving.
* May substitute 8 packets Equal® sweetener
Rating: 0/0
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