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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 229.5
  • Total Fat: 3.8 g
  • Cholesterol: 44.3 mg
  • Sodium: 659.7 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 6.0 g
  • Protein: 10.2 g

View full nutritional breakdown of Heather's Lucious Shortcake calories by ingredient
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Heather's Lucious Shortcake

Submitted by: MAGNOLIAHONEY

Introduction

Wish you were in the tropics, sipping on pina colada's basking in the sun, with tropical breezes passing by you?

One bite of this, and you'll think that's exactly where you are!
Wish you were in the tropics, sipping on pina colada's basking in the sun, with tropical breezes passing by you?

One bite of this, and you'll think that's exactly where you are!

Number of Servings: 6

Ingredients

    6 Walmart Sugar Free Dessert Shells (mini sponge cakes)
    3/4 cup (One-6 oz container) Vanilla Dannon Fit & Light Yogurt
    1/3 cup Carnation Nonfat Dry Milk Powder
    1/2 cup Splenda Granular
    1 (8-ounce) package Philadephia fat-free cream cheese
    3/4 cup Cool Whip Free
    1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
    1 (8-ounce) can crushed pineapple, packed in it's own juice
    1/2 cups cold water
    1 pint fresh strawberries, hauled and sliced
    1 small banana peeled, and diced
    2 Tablespoons toasted flaked coconut

Directions

Cut sponge cakes in half. Evenly arrange bottom halves in an 8-by-8-inch baking dish. Set aside. In a medium bowl, combine yogurt and dry milk powder. Gently stir in 1/4 cup Splenda and Cool Whip Free. Set aside. In a large bowl, stir cream cheese with a spoon until soft. Fold in 1/4 cup Splenda and 1 cup yogurt mixture. In a medium bowl, combine dry pudding mix, crushed pineapple, and cold water. Mix well using a wire whisk. Add pudding mixture to cream cheese mixture. Mix gently to combine. Gently combine strawberries and bananas, with large spoon. Arrange half of the sliced strawberries and bananas on top of cake halves. Spread half of cream cheese mixture over top. Repeat layers, spread remaining yogurt mixture over top. Evenly sprinkle top with toasted coconut. Cover and refrigerate at least 2 hours. Cut into 6 servings.

HINT: Toast Baker's flaked coconut in microwave on paper towel, or in microwave safe dish. Be careful it can burn fast and easily.

Number of Servings: 6

Recipe submitted by SparkPeople user MAGNOLIAHONEY.






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