Recipe Ingredients
- 2 cups frozen strawberries
- 2 cups frozen raspberries
- 1/4 cup plus 2 Tbsp. water
- 1/3 cup sugar
- 2 tsp cornstarch
- 1 (10.75-oz.) frozen pound cake, thawed
- 1 (1.5-quart) container vanilla frozen yogurt or ice cream
- 1 cup frozen whipped topping, thawed
Recipe Directions
- In a medium saucepan over medium-low heat, combine strawberries, raspberries, (yes, these can be frozen, no need to thaw) 1/4 cup water, and the sugar. Bring to a boil and let simmer 8 to 10 minutes or until berries have softened, stirring occasionally.
- In a small bowl, combine cornstarch and remaining 2 tablespoons water. Slowly whisk into berry mixture and simmer 2 to 3 minutes or until sauce thickens; let cool.
- Preheat oven to 375 degrees F. Cut 4 (3/4-inch-thick) slices pound cake. Wrap up the rest and freeze it for another time. Using a small heart-shaped cookie cutter, cut out 2 hearts from each slice of pound cake (or you can cut hearts free-hand with a paring knife--see photo). Place on a baking sheet and toast for 5 minutes or until golden.
- Place a scoop of frozen yogurt into each of 4 serving bowls, top with berry sauce, a couple of pound cake hearts, and a dollop (or two) of whipped topping. Refrigerate leftover berry sauce.
Serving Suggestion:
You can make the hearts and berry sauce ahead of time and store them in an airtight container. Then, when you want to whip up a “hearty” dessert, open your freezer, scoop out the ice cream, and you are good to go.
