Fruit- and Nut-Topped Pound Cake

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!

  • Prep Time 10 min
  • Total Time 15 min
  • Servings 14

1
package (10.75 ounces) frozen pound cake loaf, cut into fourteen 1/2-inch slices
2/3
cup soft cream cheese with strawberries, raspberries or pineapple
1
can (11 ounces) mandarin orange segments, well drained
1 1/2
cups bite-size pieces assorted fresh fruit (kiwifruit, strawberry, raspberry, pear, apple)
1/2
cup reduced-fat chocolate-flavor syrup
1/2
cup sliced almonds or toasted coconut

  • 1 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.
  • 2 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
,
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4g,
4%
),
Cholesterol
35mg
35%;
Sodium
60mg
60%;
Total Carbohydrate
22g
22%
(Dietary Fiber
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Exchanges:
1 Starch; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.