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Pineapple Pound Cake

Ingredients
  Sugar free vanilla instant pudding mix 1 Ounce (1 Package)
  Skim milk 1 1⁄2 Cup (24 tbs)
  Almond extract 1⁄2 Teaspoon
  Canned crushed pineapple in juice 20 Ounce (1 Can)
  Chopped toasted almonds 1⁄4 Cup (4 tbs)
  Fat free pound cake 12 Ounce
  Mandarin orange slices/Sliced strawberries 3
Directions

Place the pudding mix in a large bowl; add the milk and almond extract.
Whisk for 2 minutes.
Let stand for 5 minutes to thicken.
Place the pineapple in a strainer and press with the back of a spoon to remove as much of the juice as possible; reserve the juice for another use.
Fold the pineapple and almonds into the pudding.
Cut the cake into 8 slices and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Mixing
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Servings: 
8

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 205 Calories from Fat 22

% Daily Value*

Total Fat 2 g3.7%

Saturated Fat 0.28 g1.4%

Trans Fat 0 g

Cholesterol 0.87 mg0.29%

Sodium 214.9 mg9%

Total Carbohydrates 41 g13.6%

Dietary Fiber 1.5 g6.1%

Sugars 25.2 g

Protein 5 g10.2%

Vitamin A 2.4% Vitamin C 12.8%

Calcium 11.8% Iron 11.3%

*Based on a 2000 Calorie diet

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Pineapple Pound Cake Recipe