Just in time for July 4, here's a simple recipe that won't have you stressing out or heating up your kitchen!
Grilled pound cake with strawberry-blueberry sauce and white chocolate-ricotta cream
1 pre-baked pound cake, sliced into 2-inch thick slices
16 ounces fresh strawberries, washed, hulled and sliced
16 ounces fresh blueberries, washed and drained
1/3 cup granulated sugar
For the cream:
1 cup lowfat ricotta cheese
1 cup plain or vanilla yogurt
1 tsp vanilla extract
4 teaspoons white chocolate or vanilla pudding mix
For the grilled pound cake:
Spread both sides of pound cake slices with a small bit of butter. Place on hot grill pan just before you are ready to serve the dessert. Flip when you see grill marks. If desired, sprinkle with cinnamon sugar, but it is great without it!
For the berries:
Place sliced strawberries in a mixing bowl, and sprinkle with the granulated sugar. Cover and let sit at room temperature for several hours.
Keep blueberries chilled and separate from the strawberries.
For the White chocolate cream:
Combine the ricotta, the yogurt, the vanilla and the pudding mix thoroughly in a medium bowl. Add a bit of cream or milk to thin a bit if you like. If desired, add a tablespoon of sugar and stir in well. Serve the cream on top or alongside the plated desert.
Place a warm piece of poundcake on a plate or bowl, top with a generous spoonful of the strawberries and some of their liquid, sprinkle with blueberries, as desired, and top with a tablespoon of the ricotta cream. Enjoy!
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