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tropical cake squares recipe

Written on Saturday, November 19, 2016 | 9:29:00 AM

makes: 24 servings (1 frosted cake square and 2 tablespoons topping each)

prep: 40 minutes        bake: 18 minutes       cool: 5 minutes

Ingredients : 
- Nonstick cooking spray
- 1 package 2-layer-size sugar-free yellow cake mix
- 1 teaspoon water
- 6 egg whites or ¾ cup refrigerated or frozen egg product, thawed
- 1⁄3 cup canola oil
- 1¼ cups plain fat-free Greek yogurt
- 6 ounces fat-free cream cheese, softened
- 1⁄3 cup sugar*
- 1½ teaspoons vanilla
- 1 cup chopped fresh pineapple
- 1 cup fresh blueberries
- ½ cup shredded coconut, toasted

Preparation Method :
1) Preheat oven to 325°F. Coat a 15×10×1-inch baking pan with cooking spray; line with parchment paper. Set aside.

2) In a large bowl combine cake mix, the water, egg whites, and oil. Mix according to package directions. Pour batter into the prepared pan, using the back of a spoon to spread evenly. Bake about 18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 5 minutes. Invert pan and cake together; remove pan. Cool cake completely on wire rack. Carefully remove parchment paper.

3) Meanwhile, in a food processor or blender combine yogurt, cream cheese, sugar, and vanilla. Cover and process or blend until smooth, stopping occasionally to scrape sides and push mixture into blades. Transfer to a small bowl. Chill until needed.

4) To serve, cut cake into 2½-inch squares. Spoon 1 tablespoon of the cream cheese mixture onto each square. Top each square with about 1½ tablespoons fruit and 1 teaspoon toasted coconut.

*sugar substitutes: Choose from Splenda Granular, Equal Classic Spoonful or packets, or Sweet’N Low bulk or packets. Follow package directions to use product amount equivalent to 1⁄3 cup sugar.


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