Raspberry Mango Grilled Shortcake

Raspberry Mango Grilled Shortcake
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Vibrant gold mango and crimson raspberries are in stunning contrast to this grilled pound cake.
20 min
Prep Time
25 min
Total Time
4 servings

Ingredients

1 (10.75-ounce)
frozen pound cake, thawed
2 tablespoons
Land O Lakes® Butter with Olive Oil & Sea Salt, melted
4 teaspoons
purchased cinnamon-sugar mixture*
1
ripe mango, peeled, cut into bite-sized pieces
1 cup
fresh raspberries
1 cup
low-fat whipped topping

Directions

  1. Heat gas grill on medium or charcoal grill until coals are ash white.
  2. 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.
  3. Place cake onto grill. Grill, turning once, 2-3 minutes or until golden brown. Immediately sprinkle with cinnamon-sugar.
  4. Combine mango and raspberries in bowl.
  5. Place 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.

Recipe Tips

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
Cholesterol
95mg
Carbohydrates
41g
Protein
3g
Fat
15g
Sodium
200mg
Dietary Fiber
3g

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