Thursday, June 9, 2011

{Lightened Up} Pina Colada Parfaits

This is an easy and fat free and almost totally sugar free dessert - but most will never know!

It's sooo delicious and hubby and I really enjoyed this light dessert.

I have a similar 2-ingredient cake recipe in my cookbook because I love it so, but when I saw this 'dress up' idea I couldn't resist.

I found the recipe in this wonderful cookbook that I was given as a gift.

I've decided I need to keep this book out of the cupboard and use it more often.

"Busy People's Diabetic Cookbook" by Dawn Hall


I love that the book gives nutritional info and cooking time also.

The recipe says to 'frost' the cake with the pudding, but I decided to kick it up a notch...

I made parfaits in pretty stemware.



Do it however you'd like...I just didn't want to take up the space in the fridge with the big pan.

It's delicious any way you serve it.

PINA COLADA CAKE
(FROM THE BETTER BAKER AND
BUSY PEOPLE'S DIABETIC COOKBOOK)

1 - 20 oz. can crushed pineapple in its own juice, drain 1 cup juice & save
1-1/2 tsp. plus 1/2 tsp. coconut extract
1 - 16 ozs. box angel food cake mix, dry
1 (.9 ozs) large box sugar free fat free banana cream pudding mix, dry
1 c. skim milk
1- 8 ozs. container fat-free whipped topping
lightly toasted shredded coconut (optional)

Preheat oven to 350.

Line an 11" X 17" jelly roll pan with parchment paper. Set aside.
(Don't grease - cake will not rise)

In large bowl, stir crushed pineapple, 1-1/2 tsp. coconut extract, and cake mix together until well mixed. (Batter will poof up).  (I do it by hand - TBB)

Spread batter into prepared jelly roll pan.

Bake 15 - 20 minutes or until toothpick inserted in center comes out clean.

While the cake bakes, prepare the topping.  In large bowl, beat the pudding mix, milk, pineapple juice and remaining 1/2 tsp. coconut extract for 2 minutes on medium speed.

Gently fold the whipped topping into the pudding with a spatula until well blended.  Keep refrigerated until ready to use.

Once cake is finished baking, remove it from pan and let it cool on wire baking rack (in fridge for about 10 minutes if you're in a hurry).

While the cake is cooling, broil the coconut on a cookie sheet on the top shelf of the oven for a minute or two, just til light brown.

Place cooled cake on large flat serving platter or back into the cooled jelly roll pan.

Spread the cream topping over the cooled cake.

Sprinkle top very lightly with toasted coconut, if desired.

Keep chilled until ready to eat.

Yield: 24 servings

Nutritional value: Calories: 103 (0% fat); Cholesterol: 0 mg; Carb: 22 gm. Dietary Fiber: 0 gm; Protein: 2 gm; Sodium: 222 mg

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Linked to Full Plate Thursday
              Fit and Fabulous Friday
              Melt in Your Mouth Monday
                  Ingredient Spotlight
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