Mango Key Lime Pound Cake Recipe

Ingredients
<br>- Key Lime Cream:
<br>- 1 (8 ounce) package reduced fat cream cheese, softened
<br>- 1 1/4 cups frozen light whipped topping, thawed
<br>- 1/2 cup Equal® Spoonful*
<br>- 1/4 cup fresh lime juice
<br>- 1 teaspoon grated lime peel
<br>- 1 teaspoon vanilla
<br>- Cake:
<br>- 1 (10.75 ounce) package frozen reduced-fat OR fat-free pound cake, thawed
<br>- 1 large mango, peeled, thinly sliced
<br><p></p>Directions
<br>step 1: For Key Lime Cream, beat cream cheese until smooth. Gradually beat in whipped topping, Equal(r), lime juice and peel, and vanilla. Set aside.
<br>step 2: 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.
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Ingredients
- Key Lime Cream:
- 1 (8 ounce) package 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
- Cake:
- 1 (10.75 ounce) package frozen reduced-fat OR fat-free pound cake, thawed
- 1 large mango, peeled, thinly sliced

Directions
step 1: For Key Lime Cream, beat cream cheese until smooth. Gradually beat in whipped topping, Equal(r), lime juice and peel, and vanilla. Set aside.
step 2: 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.

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