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.
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)