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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (12-ounce) package frozen raspberries in light syrup, thawed |
1/4 cup sugar |
1 1/2 teaspoons butter or stick margarine |
4 (1/2-inch-thick) slices fat-free pound cake (such as entenmann's fat-free golden loaf) |
1 cup vanilla fat-free ice cream or frozen yogurt |
2 cups quartered strawberries |
Directions:
1. 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.
2. 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.
3. Arrange 2 cake triangles on individual dessert plates. Top each serving with ice cream, strawberries, and raspberry puree. Serve immediately.
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