Impress your Valentine with this delicious dessert, using pound cake and raspberries!
- 1 frozen Sara Lee® All Butter Pound Cake (10.75-oz.), thawed
- 12-oz. frozen raspberries, thawed according to package directions
- 3 Tbsp. granulated sugar
- 1/2 tsp. lemon juice
- 1 cup frozen non-dairy whipped topping, thawed
Slice Sara Lee® All Butter Pound Cake in half horizontally. With a heart-shaped cutter, cut hearts from each slice of pound cake. Set aside.
Combine half of the raspberries, sugar, and lemon juice in a medium bowl. Crush raspberries with a fork. Stir in remaining raspberries.
To serve, place 1/4 cup of raspberry mixture on each plate. Place 1 or 2 hearts on top of raspberries. Garnish with a dollop of whipped topping.
Makes 4 servings