Fresh Fruit Cake

The recipe includes lots of fresh fruit, including kiwi fruit and orange fruit, for a healthy sweetness. Think of it like a juicy fruit salad, only in the form of a fruit cake. These mini fruit cakes are chock full of flavor.

Notes

To see more great dessert recipes, check out our Editor's Picks for 11 Very Easy Desert Recipes with Fruit.

Ingredients

1 package angel food cake mix
2 bananas, thinly sliced
1 1/2 teaspoon lemon juice
1 can (12 oz) evaporated skim milk, divided
1/3 cup sugar substitute
1/4 cup cornstarch
1/3 cup cholesterol-free egg substitute
3 tablespoons nonfat sour cream
3 teaspoons vanilla
3 large kiwifruit, peeled and thinly sliced
1 can (11 oz) mandarin orange segments, rinsed, drained

Instructions

Prepare cake according to direction; cool completely. Cut horizontally in half to form 2 layers. Set aside.
Place banana slices in medium bowl. Add lemon juice; toss to coat. Set aside.
Combine 1/3 cup milk, sugar and cornstarch in small saucepan; whisk until smooth.
Whisk in remaining milk. Bring to a boil over high heat, stirring constantly. Boil 1 minute or until mixture thickens, stirring constantly. reduce heat to med-low.
Whisk 1/3 cup hot milk and egg substitute in a small bowl. Add to saucepan. Cook 2 minutes, stirring constantly. Remove from heat. Let stand 10 minutes, stirring frequently.
Add sour cream and vanilla and blend well. Place bottom half of cake on serving plate. Spread 1/2 of milk mixture over top of bottom half.
Arrange 1/2 bananas, kiwifruit slices and mandarin orange segments over milk mixture. Place other half of cake on top, cut-side down, over fruit. Top with remaining milk mixture and fruit. Serve immediately.

Note: original recipe called for a chocolate angel food cake mix.