 |
 |
 Tropical Yam Trifle
If you're skeptical about this combination, after the first bite, this make-ahead light and impressive trifle will instantaneously win you over. The coconut flavored cream cheese layer magically complements the cinnamon yam filling and whipped topping for a trip to the tropics.
|
|
 |
 |
 |
|
 |
Ingredients
12 ounces reduced-fat cream cheese, softened
3/4 cup sugar, divided
1 (5-ounce) can evaporated skim milk
1 teaspoon coconut extract
1 (16-ounce) angel food cake, cut into cubes
2 (15-ounce) cans sweet potatoes,drained and mashed, or 2 cups fresh Louisiana yams (sweet potatoes), cooked and mashed
1/2 teaspoon vanilla extract
2 tablespoons flaked coconut, divided
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 tablespoon flaked coconut, toasted
1 tablespoon chopped pecans, toasted |
Instructions
1. In large bowl, beat together cream cheese and 1/2 cup sugar. Gradually, add evaporated milk and coconut extract, mixing until creamy. Fold cubed angel food cake into cream cheese mixture, set aside.
2. In another bowl, beat together yams, remaining 1/4 cup sugar, vanilla until creamy.
3. In trifle bowl or large glass bowl, layer 1/2 angel cake mixture, 1/2 yam mixture, 1 tablespoon coconut, 1/2 whipped topping. Repeat layers.
4. Sprinkle top with toasted coconut and pecans. Refrigerate, serve.
Makes 12-16 servings
|
Food Facts
Calories 257
Calories from fat (%) 18
Fat (g) 5
Saturated Fat (g) 3
Cholesterol (mg) 15
Sodium (mg) 276
Carbohydrate (g) 47
Dietary Fiber (g) 2
Sugars (g) 25
Protein (g) 5
Diabetic Exchanges: 3 carbohydrate, 1 fat
|
|
|
