Coconut-Lime Brushed Pound Cake With Frozen Yogurt

[Guest guest]

* Exported from MasterCook *

 

Coconut-Lime Brushed Pound Cake With Frozen Yogurt

 

Recipe By : Weight Watchers Magazine, June 1999

Serving Size : 8 Preparation Time :0:00

Categories : Cakes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup cream of coconut -- (such as Coco Lopez)

1 tablespoon grated lime rind

2 1/2 tablespoons fresh lime juice

1 teaspoon rum flavoring

1 (13.6 ounce) fat-free golden loaf cake -- (such as

-- Entenmann's)

2 cups strawberry fat-free frozen yogurt or

-- pineapple sherbet

 

1. Preheat oven to 350ø.

 

2. Combine first 4 ingredients in a small bowl; stir well, and set aside.

 

3. Cut cake into 8 (1-inch-thick) slices; place on a large baking sheet.

Brush cream of coconut mixture evenly over tops of cake slices. Bake at

350ø for 10 minutes. Let cool. Place cake slices on individual plates; top

with frozen yogurt. Yield: 8 servings (serving size: 1 slice cake and 1/4

cup frozen yogurt).

 

POINTS: 5; Exchanges: 2 1/2 Starch, 1/2Fat Per serving: CAL 227 (14% from

fat); PRO 4.4g; FAT 3.5g(sat 3.1g); CARB 41 .7g, FIB 0.7g; CHOL 0mg; IRON

0.2mg; SOD 200mg; CALC 78mg

 

Converted by MC_Buster. KES_03 Jun 99

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

Karen S

ksonness