If you are looking for a simple dessert recipe for spring/summer that takes less than 5 minutes to put together and is packed with bold flavors, this would be it. I love the combination of raspberry and lemon, and this recipe pairs them together so well. It is also low in fat and perfect for people (like myself) on Weight Watchers.
Ingredients:
1 fat free or low fat frozen pound cake, thawed according to directions
4 oz. low fat Cool Whip (or any whipped topping)
1/4 c. lemon curd (from a jar)
1 1/2 c. fresh raspberries
Cut the pound cake into 3 or 4 layers and set aside. Using a spatula, fold the lemon curd into the whipped topping until well combined (it is okay to leave bits of lemon curd throughout the whipped topping so that you get more of a bite from the lemon curd). Slice the raspberries in half lengthwise, leaving 5-6 whole for decoration.
Assemble as follows:
Pound cake, whipped topping, raspberries (repeat this two more times), and on the top layer, leave whole raspberries to garnish with.
(Makes 8-10 servings. If you slice in 8 servings, 5 WW points per serving)
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