March 27, 2013 10:19:40 AM
How do you make pound cake even more buttery and delicious? Easy! Pan-sear slices of it with butter and sugar.
If you know how to make a grilled cheese, you can make this dessert, which is a perfect ending to an Easter -- or any springtime -- dinner. Pan-seared pound cake is decadent and rich, so we've paired it with a fresh, minty fruit salad for balance. Looking for even more indulgence? Top the whole thing with whipped cream spiked with powdered sugar and orange liqueur.
Looking for a little less indulgence? Opt for banana bread instead of pound cake and top the fruit salad with a dollop of nonfat Greek yogurt.
PAN-SEARED POUND CAKE WITH MINTY FRUIT SALAD
Start to finish: 30 minutes
Makes 8 servings
2 tablespoons sugar, divided
3 navel oranges, peeled and segmented
1 cup blueberries
1 cup raspberries
1 cup quartered strawberries
1 tablespoon lemon juice
1 tablespoon chopped fresh mint
8 thick slices purchased or homemade pound cake
2 tablespoons unsalted butter, softened
Nutrition information per serving: 340 calories; 150 calories from fat (44 percent of total calories); 17 g fat (10 g saturated; 0 g trans fats); 165 mg cholesterol; 46 g carbohydrate; 3 g fiber; 8 g sugar; 5 g protein; 280 mg sodium.
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