Cake 'n' Fruit Cups
For this 5-ingredient dessert recipe, fresh berries and a sauce of lemon curd and yogurt nestle in dishes lined with jam-topped pound cake.
Ingredients
-
1 container (8 ounces) vanilla yogurt
-
1/2 cup bottled lemon curd
-
1 cup each blackberries, blueberries, raspberries, strawberries
-
1 pound cake (10.75 ounces), thawed
-
1/4 cup blackberry, blueberry, raspberry or strawberry jam
Directions
1.
Beat yogurt and curd in small bowl until well blended. Cover; chill.
2.
Mix berries in bowl.
3.
Place cake on side; slice lengthwise in four 1/4-inch-thick slices; save remaining for snacking. Spread each slice with 1 tablespoon jam. Place, jam side up, on baking sheet. Cover lightly; refrigerate.
4.
To serve, cut each jam-covered slice crosswise into seven 1-inch-wide strips (28 total). Arrange 7 strips, jam side up, in each of 4 cocktail glasses. Spoon 1 cup berries in each. Drizzle each with 1/3 cup yogurt sauce.
Nutrition information
Calories 343, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 27 mg, Sodium 157 mg, Carbohydrate 71 g, Fiber 5 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Berry-Capped Strawberry Cupcakes
The strawberry garnish hints at the surprise you'll find when you bite into one of these cupcakes. They're marbled with cooked strawberries that were swirled through the batter.
See RecipeMore Great Recipe Ideas from Family Circle
