Guiltless Dessert: Maggie's Fruit Bundt Cake

Dear Kara,

Yesterday I went over to Maggie and Frank's for a Thanksgiving dinner. Maggie cooked the entire meal; I was so impressed. She did the works- turkey, stuffing, brussels sprouts, mashed potatoes, cranberries, popovers, chocolate pie, pumpkin cheesecake and this pink thing I had never seen before. The dessert is a Thanksgiving tradition in Maggie's home and she revised the recipe to be more healthy.

First of all it looks awesome! The cake totally is an attention grabber and the best part it is actually good for you. I am sure this dessert is a hit with kids as well. The cake is made with fresh fruit, greek yogurt and sugar free jello- so it is beyond low in calorie, only natural sugar and high in protein. I want to make it at home and keep in the freezer for whenever I am having a sugar craving.

Maggie's recipe is "Strawberry Banana" but you can make tons of different combos with the different flavors of jello and fresh fruit. For Christmas I like the idea of lime raspberry or lemon blueberry.

Instructions...
-1 bundt cake pan.
-2 Boxes of sugar free Strawberry Jell-o (or flavor of your choice)
-2 cups of Greek fat free yogurt
-2 bananas (add more if you like or substitute with other fruit)
-2 cups of boiling hot water

1. Mix the two cups of boiling hot water with the Jello powder- stir until dissolved
2. Mix in two cups of greek yogurt
3. Place mixture in bundt pan and add cubed banana pieces.
4. Put in fridge for at least 12 hours.
5. When it is time to serve use a knife to go around the edges to help loosen the dessert and then turnover onto a plate.

In person this cake is like 1950's pink....It is so fun!

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