Caribbean Creams Recipes
CARIBBEAN CREAM CAKE
My own creation and very renal-friendly*. Great for a theme party or just because you feel like something with a tropical edge. A flavorful yellow cake with a creamy, tropical secret. *good for people without functioning kidneys
Provided by Cynna
Categories Dessert
Time 1h5m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a mixer bowl combine neufchatel, 2 eggs, 1/4 cup sugar and cream together.
- Stir in the pineapple and set aside.
- Mix together dry ingredients in a large bowl.
- Add oil, water, vanilla, and rum extract.
- Beat on medium for 2 minutes.
- Add 3 eggs and beat for 30 seconds more.
- Pour 2/3 batter in greased Bundt pan.
- Spoon the neufchatel mixture on top of batter.
- Pour remaining batter on top.
- Bake for 55 minutes, or until center is set, testing with a butter knife for doneness.
- Cool in pan for 10 minutes.
- Enjoy!
Nutrition Facts : Calories 236, Fat 10.5, SaturatedFat 2.8, Cholesterol 68.3, Sodium 260.2, Carbohydrate 30.9, Fiber 0.5, Sugar 19.7, Protein 4.5
CARIBBEAN CREAMS
Make and share this Caribbean Creams recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Stir together the yogurt and cream with the rum; whisk until slightly thickened.
- Slice the banana and divide the slices between four 1/2 cup ramekins to form a layer at the bottom of each one.
- Spoon in the thickened yogurt and cream mixture, filling the ramekins equally.
- Sprinkle about 1 1/2 teaspoon of sugar over each ramekin, and then wrap them in plastic wrap and place in the refrigerator overnight or for the day.
- Uncover and serve cold from the refrigerator.
Nutrition Facts : Calories 214.2, Fat 16.6, SaturatedFat 10.3, Cholesterol 61.1, Sodium 20, Carbohydrate 14.7, Fiber 0.8, Sugar 10.3, Protein 1.2
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- Stir together the yogurt and cream with the rum, if you’re using it, and whisk until slightly thickened.
- Slice the banana and then divide the slices between two one-cup ramekins to form a layer at the bottom of each one. Spoon the thickened yogurt and cream mixture filling the ramekins equally.
- Sprinkle 1 tablespoon of sugar over each ramekin, and then wrap them in plastic wrap and refrigerate for a couple of hours, or until sugar has dissolved. Garnish with shredded coconut if desired.
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