Fruit- and Nut-Topped Pound Cake

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

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

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

NUTRITION INFORMATION PER SERVING

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