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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. 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. Pound Cake: 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 (used with permission): Equal Sweetener

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