Recipe for Mango Key Lime Pound Cake from the Equal section.
Mango Key Lime Pound Cake40% calorie reduction from traditional recipe Key Lime Cream
1 package (8 ounces) reduced fat cream cheese, softened
1 1/4 cups frozen light whipped topping, thawed
1/2 cup Equal? Spoonful*
1/4 cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon vanilla 1 package (10 3/4 ounces) frozen reduced fat or fat free pound cake, thawed
1 large ripe mango, peeled, thinly sliced *May substitute 12 packets Equal sweetener For Key Lime Cream, beat cream cheese until smooth. Gradually beat in whipped topping, Equal , lime juice and peel and vanilla until well blended; set aside. Cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream mixture. Top with 1/3 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 Nutrition information per serving: 218 cal., 5 g pro., 33 g carb., 7 g fat, 16 mg chol., 214 mg sodium Food exchanges: 1 1/2 starch, 1/2 fruit, 1 1/2 fat
We hope you enjoy your freshly made Mango Key Lime Pound Cake. This recipe came from Equal's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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