Mango-Key Lime Pound Cake
Ingredients
- Key Lime Cream:
- 1 8 oz. pkg. reduced fat cream cheese, softened
- 1 1/4 C. frozen light whipped topping, thawed
- 1/2 C. Equal Spoonful or 12 packets Equal Sweetener
- 1/4 C. fresh lime juice
- 1 tsp. grated lime peel
- 1 tsp. vanilla
- Cake:
- 1 10 3/4 oz. pkg. frozen reduced-fat or fat-free pound cake, thawed
- 1 large mango, peeled, thinly sliced
Directions
For Key Lime Cream, beat cream cheese 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 C. of the cream cheese mixture. Top with one third of the sliced mango, and another 1/4 C. of the cream mixture. Repeat layers twice. Refrigerate 2-3 hours before serving.
Variations: Fresh peaches can be substituted for the mangoes.
Yield: 8 servings
