Raspberry Mango Grilled Shortcake

Raspberry Mango Grilled Shortcake

Vibrant gold mango and crimson raspberries are in stunning contrast to this grilled pound cake.

20 min. prep time
4 servings
000 Ratings


1 (10.75-ounce) frozen pound cake, thawed
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, 2-3 minutes or until golden brown. Immediately sprinkle with cinnamon-sugar.

Combine mango and raspberries in bowl.

Place 1 grilled cake slice for each shortcake 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.

Nutrition Facts (1 serving)

Calories: 300

Fat: 15g

Cholesterol: 95mg

Sodium: 200mg

Carbohydrates: 41g

Dietary Fiber: 3g

Protein: 3g

Recipe #13038©2008Land O'Lakes, Inc.

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