Tropical Tray Bake
10 servings, ready in 50 minutes
Discover this easy, delicious & all-star recipe from the SPLENDA® Brand! This Tropical Tray Bake brings life into your kitchen, try it now with SPLENDA® Sugar Alternative, Granulated!
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Preheat the oven to 180°C. Base line a tin around 20cm square.
Cream together the low fat spread and the SPLENDA® Granulated. Beat in the eggs one at a time then add the lime zest. Tip in the flour, bicarbonate and coconut and stir in.
Next, spoon in the yoghurt and add the pineapple and mango. Stir to combine then scrape into the prepared tin. Bake for 25 minutes until springy to the touch.
Scoop the seeds from the passion fruit, mix with the lime juice then spoon over the hot cake to serve.
- 175g low fat spread
- 5 tbsp SPLENDA® Granulated
- 3 eggs
- Zest and juice of a lime
- 175g self raising flour
- 1 tsp bicarbonate of soda
- 25g coconut
- 2 tbsp 0% fat yoghurt
- 200g mixed pineapple and mango, diced
- 2 passion fruit
|of which saturates||2.80g|
|of which sugars||3.10g|