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
charcoal grill until coals are ash white.
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.
grilled cake slice for each shortcake onto serving plate. Spoon
fruit over cake. Top with
whipped topping. Repeat layers. Serve immediately.
*Substitute 3 1/2 teaspoons sugar and 1/2 teaspoon ground cinnamon; mix together in small bowl.
Create a parfait-style dessert by layering pieces of grilled cake with whipped topping and fruit in tall stemmed glasses.