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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.


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


  • 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


  1. Prepare cake according to direction; cool completely. Cut horizontally in half to form 2 layers. Set aside.
  2. Place banana slices in medium bowl. Add lemon juice; toss to coat. Set aside.
  3. Combine 1/3 cup milk, sugar and cornstarch in small saucepan; whisk until smooth.
  4. 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.
  5. 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.
  6. 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.
  7. 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.



For more great dessert ideas go here!

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