If you’re from Louisiana or live here then you KNOW what time of year it is….. it’s Mardi Gras season which means King Cakes! They’re sooooo yummy, but so sugary sweet. I’ll be the first to admit that I’ll indulge while they’re here, but I’m gonna get my workouts in, too.
I don’t remember exactly where I found this, but here’s a little recipe for a reduced fat version of King Cake for those of you who want to try making one:
Prep time: 10 minutes
Cook time: 20-25 minutes
Yield: 12 servings
Serving size: 1/12 of cake
2 — 8 oz cans reduced-fat crescent rolls
4 oz 1/3 less-fat cream cheese
2 Tbsp powdered sugar
1 tsp vanilla extract
2 Tbsp chilled butter
¼ cup pecans, chopped
⅓ cup brown sugar
1 Tbsp cinnamon
½ cup powdered sugar
1 Tbsp skim milk or almond milk
green, purple, and yellow sprinkles
Preheat oven to 350 degrees. Spray a 12-inch round pizza pan with nonstick cooking spray.
Separate crescent rolls at perforations into 11 slices (you might need 12).
Place slices around the pizza pan with points in center. About halfway down the points, press seams together.
In a medium size mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Spread cream cheese mixture on dough around center where seams of dough have been pressed together.
In a separate bowl, combine brown sugar, chopped pecans, and cinnamon. Slice butter into 1/4 inch pieces. Using a fork or hands, work in butter until mixture is crumbly. Sprinkle evenly over cream cheese.
Fold dough points over cream cheese area and then fold bottom of triangle over points forming a circular roll like a king cake.
Bake cake for 20-25 minutes or until just golden brown. Cool slightly before drizzling icing.
To make icing, mix powdered sugar and milk. Drizzle onto cake and top immediately with sprinkles.
Nutrition Information Per Serving (1/12 of cake):
Vitamin A: 4%
Vitamin C: 0%
WWP+: 6 points