Papaya and Strawberry Coulis over Pound Cake |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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An easy dessert that is both French and Carribean! Ingredients:
10 3/4 ounces frozen pound cake |
1 cup individually frozen strawberries |
1/4 cup rum (light or dark) or 1/4 cup unsweetened apple juice |
3/4 cup chopped papaya |
whipped cream |
Directions:
1. Cut pound cake into 6 slices and arrange on individual serving plates.
2. Combine the strawberries and rum (juice) in blender. Cover and pulse on and off until the mixture becomes a coarse puree.
3. Add papaya to blender and pulse until the mixture is smooth.
4. Pour 1/4 cup coulis (puree) over each cake slice and top with a dollop of whip cream.
5. Serve at once.
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