Makes 12-16 servings

12 ounces reduced-fat cream cheese, softened

3/4 cup sugar, divided

1 (5-ounce) can evaporated skim milk

1 teaspoon coconut extract

1 (16-ounce) angel food cake, cut into cubes

2 (15-ounce) cans sweet potatoes (yams), drained and mashed,

    or 2 cups fresh sweet potatoes, cooked and mashed

1/2 teaspoon vanilla extract

2 tablespoons flaked coconut, divided

1 (8-ounce) container frozen fat-free whipped topping, thawed

1 tablespoon flaked coconut, toasted

1 tablespoon chopped pecans, toasted

1.  In large bowl, beat together cream cheese and 1/2 cup sugar. Gradually, add evaporated milk and coconut extract, mixing until creamy. Fold cubed angel food cake into cream cheese mixture, set aside.

2.  In another bowl, beat together yams, remaining 1/4 cup sugar, vanilla until creamy.  
3.  In trifle bowl or large glass bowl, layer 1/2 angel cake mixture, 1/2 yam mixture, 1 tablespoon coconut, 1/2 whipped topping. Repeat layers.
4.  Sprinkle top with toasted coconut and pecans. Refrigerate, serve.

Nutritional information per serving:

Calories 257, Calories from fat (%) 18, Fat (g) 5, Saturated Fat (g) 3, Cholesterol (mg) 15, Sodium (mg) 276, Carbohydrate (g) 47, Dietary Fiber (g) 2, Sugars (g) 25, Protein (g) 5, Diabetic Exchanges: 3 carbohydrate, 1 fat