Pineapple Pound Cake
|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|
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.