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Toasted Pound Cake with Blueberry Coulis
Cooking with Paula Deen
, May/June 2008
2 (1-inch-thick) slices prepared vanilla pound cake
1 (4.4-ounce) container fresh blueberries
2 tablespoons sugar
2 tablespoons water
2 (1/4-inch-thick) slices fresh pineapple
2/3 cup frozen nondairy whipped topping, thawed
6 fresh strawberries, sliced
Preheat oven to 350°.
Place cake slices on a baking sheet, and bake for 10 minutes.
In a small saucepan, combine blueberries, sugar, and water. Cook over medium heat for 3 minutes, or until sauce reduces and thickens.
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
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