Slim Fit King Cake

Categories / Desserts / Fruit Desserts / Banana Desserts

Ingredients

• 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

Directions

1. Heat 3/4 cup milk in a small saucepan over medium heat until simmering, stirring constantly.
2. Remove saucepan from heat and stir in 1/4 cup margarine. Allow mixture to cool until lukewarm.
3. 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.
4. Stir the water, egg, and warm milk into the yeast mixture using the electric mixer; stir well to combine.
5. Gradually stir in half of the whole wheat flour until no dry spots remain.
6. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition.
7. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
8. Cover dough with a damp cloth and allow to rest for 10 minutes.
9. Mix the cream cheese, bananas, and pineapple together in a bowl.
10. Stir in the pineapple extract and 3 packets of sweetener; mixture will be lumpy.
11. Roll the dough out to about 9x12-inches.
12. Spread the banana filling about 2-inches away from one of the longer edges.
13. Roll the dough into a cylinder shape, beginning with the edge without filling.
14. Pinch the seam to seal.
15. Shape the dough into a ring by bringing the two open edges together; pinch to seal.
16. Wipe any filling from the outside of the ring.
17. Cover with a damp cloth and allow to rise for 30 minutes more.
18. Preheat an oven to 375 degrees F (190 degrees C).
19. Transfer the dough ring to a greased and floured baking sheet.
20. Bake in the preheated oven until browned, about 20 minutes.
21. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
22. Mix 1 tablespoon margarine with confectioners' sugar in a small bowl.
23. Stir in the remaining milk 1 tablespoon at a time until the mixture is easily drizzled.
24. Drizzle about 1/4 of the icing over the cooled cake.
25. Divide the remaining icing into 3 small bowls.
26. 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.
27. Drizzle each of the colored icings over the cake.

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