|
| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 | cup nonalcoholic margarita mix |
| 1/3 | cup vegetable oil |
| 2 | teaspoons grated lime peel |
| 4 | eggs |
| 1 | jar (1 lb 8 oz) sliced mango in extra-light syrup, well drained, diced |
|
| Remaining diced mango |
| 1 1/2 | cups frozen (thawed) whipped topping |
| 2 | containers (6 oz each) Yoplait® Original 99% Fat Free mango yogurt |
| 1. | Heat oven to 350°F. Spray bottom only of 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, beat cake mix, margarita mix, oil, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. |
| 2. | Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. |
| 3. | In blender, place remaining 1/4 cup diced mango. Cover; blend until smooth. In medium bowl, fold together whipped topping and yogurt; frost cake. Spoon small dollops of pureed mango over frosting, then swirl with back of spoon. Store in refrigerator. |
| Bake 35 to 40 minutes. |
|
| If you can't find mango yogurt, you can use peach yogurt. |
|
| Look for jars of sliced mango in the refrigerated section of the produce department. |
Nutrition Information:
280 ( 90); 10g ( 3 1/2g, 1g); 55mg; 260mg; 43g ( 0g, 30g); 4g 10%; 20%; 10%; 4% 1/2 ; 2 1/2 ; 0 ; 2 3
| Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license. |