Perfect end to Easter dinner
Pair this decadent, rich, pan-seared pound cake with a fresh, minty fruit salad for balance
How do you make pound cake even more buttery and delicious? Easy! Pan-sear slices of it with butter and sugar.
If you know how to make a grilled cheese, you can make this dessert, which is a perfect ending to an Easter – or any springtime – dinner. Pan-seared pound cake is decadent and rich, so we’ve paired it with a fresh, minty fruit salad for balance.
Looking for even more indulgence? Top the whole thing with whipped cream spiked with powdered sugar and orange liqueur.
Looking for a little less indulgence? Opt for banana bread instead of pound cake and top the fruit salad with a dollop of nonfat Greek yogurt.
<br><center> Pan-seared pound cake with minty fruit salad </center><br>
Start to finish: 30 minutes
2 tablespoons sugar, divided
3 navel oranges, peeled and segmented
1 cup blueberries
1 cup raspberries
1 cup quartered strawberries
1 tablespoon lemon juice
1 tablespoon chopped fresh mint
8 thick slices pound cake
2 tablespoons unsalted butter, softened <br>
In a medium bowl, combine 1 tablespoon of sugar with orange segments, blueberries, raspberries, strawberries, lemon juice and mint. Stir gently, then set aside.
Spread both sides of each slice of pound cake with a bit of butter, lightly coating surface. Use remaining tablespoon of sugar to sprinkle over both sides of each slice.
Heat large nonstick skillet over medium. Working in batches, toast cake slices for 3 to 4 minutes per side, or until golden and caramelized. Serve warm and topped with fruit salad.
Per serving: 340 calories; 150 calories from fat (44 percent of total calories); 17 g fat (10 g saturated; 0 g trans fats); 165 mg cholesterol; 46 g carbohydrate; 3 g fiber; 8 g sugar; 5 g protein; and 280 mg sodium.