PINWHEEL CAKE AND CREAM

Pinwheel Cake And Cream image

Get out the fresh fruit and fat-free pound cake to make this Pinwheel Cake and Cream. Orange zest adds some brightness to the whipped topping mixture that tops the pinwheel cake.

Provided by My Food and Family

Categories Home

Time 20m

Yield Makes 12 servings.

Number Of Ingredients 7

Ingredients

2 medium peaches or nectarines, divided
2 cups cold fat-free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1 cup thawed COOL WHIP LITE Whipped Topping
1 tsp. grated orange zest
1 pkg. (10.75 oz.) prepared fat-free pound cake, cut into 12 slices
2 cups assorted cut-up fresh fruit, such as raspberries, sliced strawberries and seedless grapes

Steps:

Chop 1 peach; set aside.
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes or until slightly thickened. Gently stir in whipped topping, orange zest and chopped peach.
Arrange pound cake slices on serving plate. Spoon pudding mixture evenly over cake. Slice remaining peach. Top cake with peach slices and remaining fruit. Serve immediately or cover and refrigerate.

Nutrition Facts : Calories 130, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g