Thursday, May 1, 2014

Raspberry Lemon Layered Pound Cake

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)

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