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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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