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“I wanted to make a Mardi Gras King Cake for my friends because we are expatriates in Malaysia with no bakeries that can make them, and some people we know have never even tried one! However, I wanted to make it lighter too, so I made some substitutions and created my own cake that appears and tastes decadent, but is actually quite light. Bakeries in Louisiana do standard cinnamon-sugar fillings, but they do all kinds of other fruit/pudding fillings, too, so I decided to go fruity. Laissez les bon temps rouler! Add some edible beads for further decoration if you can find them!”


Ingredients:


  • 3/4 cup

    skim milk

  • 1/4 cup

    reduced-fat margarine, softened

  • 1 1/2 cups

    self-rising flour

  • 1 tablespoon

    instant yeast

  • 1/4 cup

    sugar and sucralose blend for baking (such as SPLENDA® Sugar Blend)

  • 1/4 cup

    water

  • 1

    egg, beaten

  • 1 3/4 cups

    whole wheat flour

  •  

  • 3/4 (8 ounce) package

    fat-free cream cheese, softened

  • 2

    very ripe bananas, mashed

  • 1/4 cup

    finely chopped pineapple

  • 1/8 teaspoon

    pineapple extract

  • 3 packets

    granular no-calorie sucralose sweetener (such as Splenda®)

  •  

  • 1 tablespoon

    reduced-fat margarine, softened

  • 1 cup

    confectioners’ sugar

  • 2 1/2 tablespoons

    skim milk

  • 1/8 teaspoon

    green food coloring

  • 1/8 teaspoon

    yellow food coloring

  • 1/8 teaspoon

    purple food coloring

Directions:






























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