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Recipe Summary

Yield:
4 servings (serving size: 2 cake triangles, 1/4 cup raspberry puree, 1/4 cup ice cream, and 1/2 cup strawberries)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Add raspberries to food processor; process until smooth, scraping down sides if necessary. Place raspberries in a wire mesh strainer; press with back of spoon against sides of strainer to squeeze out juice. Discard pulp and seeds remaining in strainer. Combine raspberry puree and sugar in a small saucepan; bring to a boil over medium heat, stirring occasionally. Cover and chill.

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  • Heat butter in a large nonstick skillet over medium heat. Add pound cake slices, and cook 2 minutes on each side or until golden. Cut each slice into 2 triangles.

  • Arrange 2 cake triangles on individual dessert plates. Top each serving with ice cream, strawberries, and raspberry puree. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

307 calories; fat 1.9g; saturated fat 0.9g; protein 4g; carbohydrates 71.4g; cholesterol 4mg; iron 0.9mg; sodium 152mg; calories from fat 5%; fiber 5.8g; calcium 64mg.
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