Chocolate Pound Cake with Roasted Strawberries and Yogurt Cream
Serves: 6
Served with a dollop of yogurt cream, rich in bone-building calcium, on the side, this sweet dessert can keep you strong.
Ingredients
| 1 | tablespoon lightly-salted butter |
| 24 | medium-large strawberries, hulled |
| 3 | tbsp granulated sugar |
| 6 | 1-inch-thick slices fat-free chocolate pound cake (like Entenmann's) |
| 2 | cups nonfat whipped topping |
| 1/2 | cup plain nonfat yogurt |
Directions
Preheat oven to 450° F. Melt butter in a large oven-safe skillet over high heat. Add strawberries and gently shake the skillet to coat berries with butter. Sprinkle sugar over the berries and shake the skillet again to coat them with sugar. Place the skillet in the oven, uncovered, and roast for 10 minutes.While berries cook, lightly toast pound cake until edges are crunchy. Place cake slices on 6 dessert plates. Whisk nonfat topping and yogurt together. Remove berries from the oven and spoon 4 berries and some juice over each slice of pound cake. Serve the yogurt cream on the side.
Tip:You can also make this dessert with fat-free golden pound cake. Garnish with fresh mint leaves to make a pretty plate.
