Cake 'n' Fruit Cups
Recipe from
Family Circle
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.
Servings:
4 servings
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
-
1container (8 ounces) vanilla yogurtsee savings
-
1/2 cupbottled lemon curdsee savings
-
1 cupeach blackberries, blueberries, raspberries, strawberriessee savings
-
1 poundcake (10.75 ounces), thawedsee savings
-
1/4 cupblackberry, blueberry, raspberry or strawberry jamsee savings
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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
Per serving: 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
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