Toasted Pound Cake with Blueberry Coulis

From Cooking with Paula Deen, May/June 2008

Toasted Pound Cake with Blueberry Coulis
  1. 2 (1-inch-thick) slices prepared vanilla pound cake
  2. 1 (4.4-ounce) container fresh blueberries
  3. 2 tablespoons sugar
  4. 2 tablespoons water
  5. 2 (1/4-inch-thick) slices fresh pineapple
  6. 2/3 cup frozen nondairy whipped topping, thawed
  7. 6 fresh strawberries, sliced
  1. Preheat oven to 350°.
  2. Place cake slices on a baking sheet, and bake for 10 minutes.
  3. In a small saucepan, combine blueberries, sugar, and water. Cook over medium heat for 3 minutes, or until sauce reduces and thickens.
  4. Place each toasted cake slice in the bottom of two serving dishes, top each with pineapple, whipped topping, and strawberries. Top evenly with blueberry mixture; serve immediately.
Makes 2 servings