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Pineapple Pound Cake Recipe
|Sugar free vanilla instant pudding mix||1 Ounce (1 Package)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Canned crushed pineapple in juice||20 Ounce (1 Can)|
|Chopped toasted almonds||1⁄4 Cup (4 tbs)|
|Fat free pound cake||12 Ounce|
|Mandarin orange slices/Sliced strawberries||3|
Calories 205 Calories from Fat 22
% Daily Value*
Total Fat 2 g3.7%
Saturated Fat 0.28 g1.4%
Trans Fat 0 g
Cholesterol 0.87 mg
Sodium 214.9 mg9%
Total Carbohydrates 41 g13.6%
Dietary Fiber 1.5 g6.1%
Sugars 25.2 g
Protein 5 g10.2%
Vitamin A 2.4% Vitamin C 12.8%
Calcium 11.8% Iron 11.3%
*Based on a 2000 Calorie diet
Whisk for 2 minutes.
Let stand for 5 minutes to thicken.
Place the pineapple in a strainer and press with the back of a spoon to remove as much of the juice as possible; reserve the juice for another use.
Fold the pineapple and almonds into the pudding.
Cut the cake into 8 slices and serve.