Vibrant gold mango and crimson raspberries are in stunning contrast to this grilled pound cake.
| 1 |
|
(10.75-ounce) frozen pound cake, thawed |
| 2 |
|
tablespoons LAND O LAKES® Butter with Olive Oil, melted |
| 4 |
|
teaspoons purchased cinnamon-sugar mixture* |
| 1 |
|
ripe mango, peeled, cut into bite-sized pieces |
| 1 |
|
cup fresh raspberries |
| 1 |
|
cup lowfat whipped topping |
|
|
|
Heat gas grill on medium
or
charcoal grill until coals are ash white. Slice
half
of pound cake into 8 slices. Reserve remaining pound cake for another use. Brush both sides of each slice of cake with melted Butter with Olive Oil.
Place cake onto grill. Grill, turning once, until golden brown (2 to 3 minutes). Immediately sprinkle with cinnamon-sugar.
Combine mango and raspberries in small bowl.
For each shortcake, place 1
grilled cake slice onto serving plate. Spoon
1/4 cup
fruit over cake. Top with
2 tablespoons
whipped topping. Repeat layers. Serve immediately.
*Substitute 3 1/2 teaspoons sugar and 1/2 teaspoon ground cinnamon; mix together in small bowl.
Recipe Tip
Create a parfait-style dessert by layering pieces of grilled cake with whipped topping and fruit in tall stemmed glasses.
