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Mango Key Lime Pound Cake


40% calorie reduction from traditional recipe


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 extract

Pound Cake

  • 1 (10 3/4 ounce) package frozen reduced fat or fat free pound cake, thawed
  • 1 large ripe mango, peeled, thinly sliced

* May substitute 12 packets Equal sweetener


  1. For Key Lime Cream, beat cream cheese until smooth. Gradually beat in whipped topping, Equal, lime juice and peel and vanilla extract until well blended; set aside.
  2. 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.
  3. Repeat layers twice.
  4. Refrigerate for 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

Recipe and photo credit: Equal Sweetener.


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