This is very tasty! I made the pound cake instead of buying a ready one. I used blackberries and blueberries with the nectarines. I also added the almond extract in the heavy cream. I am making this again, but I'm serving with less of each ingredient so that I get more parfaits since the portions were big.
Pound Cake and Fruit Parfaits
Yield: 6 parfaits
Cost per Serving: $1.63
Recipe from
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Nutritional Information
Amount per serving
- Calories: 433
- Fat: 30g
- Saturated fat: 18g
- Protein: 4g
- Carbohydrate: 39g
- Fiber: 4g
- Cholesterol: 166mg
- Sodium: 173mg
Ingredients
- 1 1/2 cups heavy cream, chilled
- 3 tablespoons sugar
- 1/2 teaspoon almond extract, optional
- 6 cups cubed store-bought pound cake (about 2/3 of a 12-oz. loaf)
- 3 ripe nectarines or peaches, halved, pitted and chopped
- 1 pint raspberries
Preparation
- Combine cream, sugar and almond extract, if desired, in a bowl. With an electric mixer, beat until soft peaks form.
- Place a dollop of cream in each of six glasses. Top with 1/4 cup of pound cake cubes, another spoonful of cream and some nectarine chunks and raspberries. Continue alternating layers of cake, cream and fruit until you have used it all. Serve immediately, or cover with plastic and refrigerate for up to 2 hours.
Pound Cake and Fruit Parfaits Recipe at a Glance
- COURSE: Desserts, Cakes/Frostings
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: All You
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Cooking Light
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