Heather's Lucious Shortcake
- Minutes to Prepare:
- 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 Powder1/2 cup Splenda Granular1 (8-ounce) package Philadephia fat-free cream cheese3/4 cup Cool Whip Free1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix1 (8-ounce) can crushed pineapple, packed in it's own juice1/2 cups cold water1 pint fresh strawberries, hauled and sliced1 small banana peeled, and diced2 Tablespoons toasted flaked coconut
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.
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.
Nutritional Info 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
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