This week's Saturday Evening Dessert is Tropical Hummingbird Cake. A lightened up version using Splenda and fat free cream cheese. Have your cake and make it healthier too! Several versions of the recipe on the net i went with one from one of my favorite sites, CooksRecipes. Cooks is just loaded with delicious and healthy recipes to satisfy all tastes, Enjoy! http://www.cooksrecipes.com/index.html
Tropical Hummingbird Cake
A tropical tasting cake, it is the next best thing to a tropical vacation in the middle of winter. Also known as a Bumblebee Cake.
3 cups cake flour
1 1/4 cups Splenda® Granulated No Calorie Sweetener
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs, beaten
1/2 cup 1% buttermilk
1 cup applesauce
2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, drained
1/2 cup chopped pecans
2 cups diced bananas
2 (8-ounce) containers fat-free cream cheese, softened
1/2 cup light butter
3/4 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon banana extract
1 - Preheat oven to 350°F (175°C). Grease and flour a large cookie sheet with sides, or an 17x11x1-inch jelly roll pan.
2 - Combine flour, 1 1/4 cups Splenda® Granulated Sweetener, baking powder, salt, and cinnamon in a large bowl. In a small bowl, beat together eggs, buttermilk, and applesauce; pour into dry ingredients, and stir until moistened. Do not beat. Stir in bananas, vanilla, pineapple, and pecans.
3 - Bake for 25 to 30 minutes, or until done. Cool on a wire rack.
4 - Beat together cream cheese, light butter, 3/4 cup Splenda® Granulated Sweetener, and 1 teaspoon banana flavoring until light and fluffy. Spread over the top of the cooled cake.
Makes 24 servings.
Nutritional Information Per Serving (1/24 of recipe): Calories: 150; Calories from Fat: 45Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 35mg; Sodium: 310mg; Total Carbs: 21g; Dietary Fiber: 1g; Sugars: 5g; Protein: 6g