18th
Diabetic Dessert Recipes for Spring 3: Island Delight Fruit Layer
This is great diabetic dessert recipe for Spring which is very quick and easy to put together. It should be prepared a couple of hours before you intend serving it, so that it has time to chill in the fridge.
Island Delight Fruit Layer
12 servings
4 cups angel food cake
1½ cups (12 fl oz, 375ml) Amaretto-flavored coffee creamer
1/3 cup Equal Spoonful or 8 packets Equal sweetener
1 ripe medium mango, peeled, seeded, chopped
1 cup cubed fresh or pineapple canned in juice or water, drained
2 medium ripe bananas, peeled
8 oz (225g) reduced-fat cream cheese, softened
8 oz (225g) light whipped topping
½ cup toasted flaked coconut (optional)
If using frozen whipped topping, allow to defrost until completely thawed.
Peel, seed and chop the mango.
Cut angel food cake into 1 inch (2.5cm) cubes and put into the bottom of a large casserole or trifle dish.
Combine half a cup (4 fl oz, 125ml) of coffee creamer and Equal. Drizzle over cake.
Top cake with mango and pineapple. Peel bananas, cut into ½ inch (1-1.5cm) slices and add to the dish.
Beat cream cheese in mixing bowl on medium speed of mixer until smooth. Gradually beat in remaining cup of coffee creamer.
Gently fold in the whipped topping and spread the mixture over the fruit. Sprinkle with toasted coconut, if desired.
Refrigerate for 2-3 hours before serving.
Nutrition Information for one-twelfth of recipe (one serving): Calories 264; Protein 4g; Carbohydrate 37g; Fat 11g; Cholesterol 11 mg; Sodium 202 mg.
Food Exchanges: 1½ starch, 1 fruit, 2 fat.
Source: Merisant Corporation and the NutraSweet Company, makers of Equal®
