Notes:
Amount Per Serving

Calories: 203.6
Total Fat: 4.5 g
Cholesterol: 0.3 mg
Sodium: 27.3 mg
Total Carbs: 40.2 g
Dietary Fiber: 1.6 g
Protein: 2.9 g

Servings: 3-5

Ingredients:
5 Tbs. Low Fat Coconut milk
2 1/2 cups pineapple juice
1/2 cup vanilla lowfat yogurt
1/2 frozen banana (chunks)
1 1/2 cups frozen pineapple chunks
Lots of ice if wanted

Directions:
Pour all liquid ingredients into the blender. Add all frozen ingredients.
Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe serves 3-5.

Submitted by:
Dr Marc

Notes:
This is a delicious and low fat tropical cake that you will love. A new take on an old Florida favorite

Servings: 12

Ingredients:
4 egg whites
1 whole egg
1/2 cup no sugar added applesauce
1/2 cup honey
1/2 cup brown sugar
2 cups flour
2 teaspoons baking soda
2 cups of diced mango
optional 1/2 cup of craisins (cranberry raisins)
1 teaspoon of lime juice or 1/2 lime rind grated
1 tablespoon of cinnamon
2 teaspoons of nutmeg
1 tiny pinch of Zanizibar clove
Optional fat free whip cream
optional shredded cocomut

Directions:
Beat the egg whites and egg with brown sugar and apple sauce. Then slowly add the honey.
Mix in baking powder, flour, and spices. Stir in mangos rinds or juice and the optional craisins
and coconut. Bake in a floured pan preferabably a bundt cake pan, but I have used
other kinds. Bak at 350 for 35-50 minutes or until edges seperate from the pan. (In
my crappy oven it takes 45 minutes) at my mom's house it is 35.

This cake tastes better after it sits for 1-3 days
If you want you can cover it in fat free whipped cream and sprinkle that with shredded cocount

Submitted by:
cimmerian