Slim Fit King Cake - cooking recipe

Ingredients

3/4 cup skim milk
1/4 cup reduced-fat margarine, softened
1 1/2 cups self-rising flour
1 tablespoon instant yeast
1/4 cup sugar and sucralose blend for baking (such as SPLENDA(R) Sugar Blend)
1/4 cup water
1 egg, beaten
1 3/4 cups whole wheat flour
3/4 (8 ounce) package fat-free cream cheese, softened
2 very ripe bananas, mashed
1/4 cup finely chopped pineapple
1/8 teaspoon pineapple extract
3 packets granular no-calorie sucralose sweetener (such as Splenda(R))
1 tablespoon reduced-fat margarine, softened
1 cup confectioners' sugar
2 1/2 tablespoons skim milk
1/8 teaspoon green food coloring
1/8 teaspoon yellow food coloring
1/8 teaspoon purple food coloring

Preparation

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.