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The perfect dessert to make when you are in a hurry and need a refreshing treat.
12 oz. reduced fat cream cheese
3/4 cup sugar, divided
1 (5 oz.) can evaporated skimmed milk
1 tsp. coconut extract
1 (16 oz.) commercial angel food cake, cubed
2 (15 oz.) cans yams, drained and mashed or 2 cups fresh sweet potatoes, cooked
1/2 tsp. vanilla
2 tbsp. flaked coconut, divided
1 (8 oz.) container frozen fat free whipped topping, thawed
1 tbsp. flaked coconut, browned
1 tbsp. chopped pecans, toasted
In a large bowl, beat together the cream cheese and 1/2 cup sugar. Gradually add milk and coconut extract, mixing until creamy. Fold in the cubed angel cake into the cream cheese mixture, set aside. In another bowl, beat together yams, 1/4 cup sugar and vanilla until creamy. In a trifle bowl or large glass bowl, layer half the angel cake mixture, half the yam mixture, 1 tbsp. coconut and half the whipped topping. Repeat. Sprinkle the top with the browned coconut and toasted pecans. Refrigerate and serve. Makes 12-16 servings.
Per serving: CAL 271; FAT 8g; PROTEIN 6g; CARB 46g; CHOL 12mg; SODIUM 304mg; FIBER 1g
Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.