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Ingredients
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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 medium 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 package (8 oz.) reduced-fat cream cheese, softened
1 container (8 oz.) light whipped topping, thawed, if frozen
1/2 cup toasted flaked coconut (optional)
* May substitute 8 packets Equal sweetener
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Preparation
- Place angel food cake cubes in bottom of a 3-quart 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 in mixing bowl on medium speed of mixer 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.
Makes 12 servings
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Nutritional Information
per serving
| Calories |
264
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| Protein |
4 g
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| Carbohydrates |
37 g
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| Fat |
11 g
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| Cholesterol |
11 mg
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| Sodium |
1 mg
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| Food Exchange:
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1-1/2 starch, 1 fruit, 2 fat
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