Dessert ready in just 15 minutes! Serve pound cake layered with cream cheese and topped with fresh fruit with a drizzle of chocolate-flavor syrup – a beautiful treat!
package (10.75 ounces) frozen pound cake loaf, cut into fourteen 1/2-inch slices
cup soft cream cheese with strawberries, raspberries or pineapple
can (11 ounces) mandarin orange segments, well drained
cups bite-size pieces assorted fresh fruit (kiwifruit, strawberry, raspberry, pear, apple)
cup reduced-fat chocolate-flavor syrup
cup sliced almonds or toasted coconut
Set oven control to broil. Place pound cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3 to 5 minutes, turning once, until light golden brown.
Spread each slice with about 2 teaspoons cream cheese. Cut slices diagonally in half to make 28 pieces. Top with orange segments and desired fresh fruit. Drizzle with syrup; sprinkle with almonds.
This fruit and cake dessert can be drizzled with fat-free caramel or another ice-cream topping instead of the chocolate syrup. You can toast the pound cake up to a day ahead and assemble the cake slices and fruit up to 4 hours ahead. Cover and refrigerate until serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:1 Starch; 2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.