Name: Tropical Tray Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 175 g low fat spread; 3 eggs; Zest and juice of a lime; 175 g self raising flour; 1 teaaspoon bicarbonate of soda; 25 g coconut; 2 tablespoons 0% fat yogurt; 200 g mixed pineapple and mango, diced; 2 passion fruit; 5 tablespoons SPLENDA® Granulated

Tropical Tray Bake

Makes10 servings
Prep Time20 min
Cook Time30 min
Total Time50 min
Calories168
Made withSplenda Granulated Sweetener

Ingredients

175 g low fat spread
3 eggs
Zest and juice of a lime
175 g self raising flour
1 teaaspoon bicarbonate of soda
25 g coconut
2 tablespoons 0% fat yogurt
200 g mixed pineapple and mango, diced
2 passion fruit
5 tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy168 kcal215.38%
Total Fat11.30 g14.49%
of which saturates2.80 g1.02%
Total Carbohydrate14.00 g5.09%
of which sugars3.10 g1.13%
Salt0.70 g0.25%

Instructions

1

Preheat the oven to 180°C. Base line a tin around 20 cm square.

2

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.

3

Next, spoon in the yogurt and add the pineapple and mango. Stir to combine then scrape into the prepared tin. Bake for 25 minutes until springy to the touch.

4

Scoop the seeds from the passion fruit, mix with the lime juice then spoon over the hot cake to serve.

Made with