Slim Fit King Cake

¾ cup skim milk

¼ cup reduced-fat margarine, softened

1 ½ cups self-rising flour

1 tablespoon instant yeast

¼ cup sugar and sucralose blend for baking (such as SPLENDA® Sugar Blend)

¼ cup water

1 egg, beaten

1 ¾ cups whole wheat flour

¾ (8 ounce) package fat-free cream cheese, softened

2 very ripe bananas, mashed

¼ cup finely chopped pineapple

⅛ teaspoon pineapple extract

3 packets granular no-calorie sucralose sweetener (such as Splenda®)

1 tablespoon reduced-fat margarine, softened

1 cup confectioners sugar

2 ½ tablespoons skim milk

⅛ teaspoon green food coloring

⅛ teaspoon yellow food coloring

⅛ teaspoon purple food coloring

Heat 3/4 cup milk in a small saucepan over medium heat until simmering, stirring constantly.

Remove saucepan from heat and stir in 1/4 cup margarine. Allow mixture to cool until lukewarm.

Using the bread hook with an electric mixer, mix together the self-rising flour, yeast, and sugar and sucralose blend in a large mixing bowl.

Stir the water, egg, and warm milk into the yeast mixture using the electric mixer; stir well to combine.

Gradually stir in half of the whole wheat flour until no dry spots remain.

Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Cover dough with a damp cloth and allow to rest for 10 minutes.

Mix the cream cheese, bananas, and pineapple together in a bowl.

Stir in the pineapple extract and 3 packets of sweetener; mixture will be lumpy.

Roll the dough out to about 9x12-inches.

Spread the banana filling about 2-inches away from one of the longer edges.

Roll the dough into a cylinder shape, beginning with the edge without filling.

Pinch the seam to seal.

Shape the dough into a ring by bringing the two open edges together; pinch to seal.

Wipe any filling from the outside of the ring.

Cover with a damp cloth and allow to rise for 30 minutes more.

Preheat an oven to 375 degrees F (190 degrees C).

Transfer the dough ring to a greased and floured baking sheet.

Bake in the preheated oven until browned, about 20 minutes.

Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Mix 1 tablespoon margarine with confectioners sugar in a small bowl.

Stir in the remaining milk 1 tablespoon at a time until the mixture is easily drizzled.

Drizzle about 1/4 of the icing over the cooled cake.

Divide the remaining icing into 3 small bowls.

Stir in the green food coloring into one bowl; stir the yellow food coloring into the next bowl; and stir the purple food coloring into the last bowl.

Drizzle each of the colored icings over the cake.