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  • 8servings
  • 429calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB12
MineralsChromium, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 16 slices pound cake

  2. 1 (16 ounce) container mango sorbet, softened

  3. 1/2 cup granular no-calorie sucralose sweetener (e.g., Splenda ®)

  4. 1 lime, juiced

  5. 1 (10 ounce) can coconut milk

  6. 1 pint blueberries

  7. 1 mango, cubed

  8. 1 pint strawberries, hulled and quartered

  9. 2 fresh peaches, sliced

  10. sweetened whipped cream

  11. 8 sprigs fresh mint for garnish

Instructions Jump to Ingredients ↑

  1. Make 8 sandwiches, using 2 slices of pound cake and 1/4 cup softened mango sorbet each. Wrap each sandwich tightly with plastic wrap, and freeze for 2 hours.

  2. Dissolve sweetener in lime juice and coconut milk; toss with blueberries, mango, strawberries, and peach slices.

  3. To serve, unwrap the sandwiches and place each onto a dessert plate. Top with a mound of fruit and garnish with whipped cream and a mint sprig.

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