slim fit king cake

Ingredients

• Servings: 12
• 3/4 cup skim milk
• 1/4 cup reduced-fat margarine, softened
• 1 1/2 cups self-rising flour
• 1 tablespoon instant yeast
• 1/4 cup sugar and sucralose blend for baking (such as splenda® sugar blend)
• 1/4 cup water
• 1 egg, beaten
• 1 3/4 cups whole wheat flour
• 3/4 (8 ounce) package fat-free cream cheese, softened
• 2 very ripe bananas, mashed
• 1/4 cup finely chopped pineapple
• 1/8 teaspoon pineapple extract
• 3 packets granular no-calorie sucralose sweetener (such as splenda®)
• 1 tablespoon reduced-fat margarine, softened
• 1 cup confectioners' sugar
• 2 1/2 tablespoons skim milk
• 1/8 teaspoon green food coloring
• 1/8 teaspoon yellow food coloring
• 1/8 teaspoon purple food coloring

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 2 hrs 30 mins


• heat 3/4 cup milk in a small saucepan over medium heat until simmering, stirring constantly.
• remove saucepan from heat and stir in 1/4 cup margarine. allow mixture to cool until lukewarm.
• using the bread hook with an electric mixer, mix together the self-rising flour, yeast, and sugar and sucralose blend in a large mixing bowl.
• stir the water, egg, and warm milk into the yeast mixture using the electric mixer; stir well to combine.
• gradually stir in half of the whole wheat flour until no dry spots remain.
• stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition.
• when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• cover dough with a damp cloth and allow to rest for 10 minutes.
• mix the cream cheese, bananas, and pineapple together in a bowl.
• stir in the pineapple extract and 3 packets of sweetener; mixture will be lumpy.
• roll the dough out to about 9x12-inches.
• spread the banana filling about 2-inches away from one of the longer edges.
• roll the dough into a cylinder shape, beginning with the edge without filling.
• pinch the seam to seal.
• shape the dough into a ring by bringing the two open edges together; pinch to seal.
• wipe any filling from the outside of the ring.
• cover with a damp cloth and allow to rise for 30 minutes more.
• preheat an oven to 375 degrees f (190 degrees c).
• transfer the dough ring to a greased and floured baking sheet.
• bake in the preheated oven until browned, about 20 minutes.
• cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• mix 1 tablespoon margarine with confectioners' sugar in a small bowl.
• stir in the remaining milk 1 tablespoon at a time until the mixture is easily drizzled.
• drizzle about 1/4 of the icing over the cooled cake.
• divide the remaining icing into 3 small bowls.
• stir in the green food coloring into one bowl; stir the yellow food coloring into the next bowl; and stir the purple food coloring into the last bowl.
• drizzle each of the colored icings over the cake.