Pound Cake with Raspberry Sauce
Add fresh mixed berries and a tasty raspberry sauce to your pound cake for a refreshing treat.
- Prep Time: 10 minutes
Ingredients:
- 1 package (12 ounces) frozen unsweetened raspberries, thawed
- 3 tablespoons sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
- ½ cup each: sliced strawberries, whole raspberries, blueberries
- 1 package (16 ounces) Sara Lee® Frozen Pound Cake, thawed, cut into 6 slices
Directions:
- Combine raspberries and sugar in blender container. Cover and blend on high until smooth. Press through sieve to remove seeds. Place in small saucepan.
- Mix cornstarch with cold water. Add to raspberries.
- Bring to a boil stirring constantly. Boil for 1 minute or until thickened. Refrigerate for 1 hour before serving.
- Stir in berries; serve over pound cake slices.
Makes: 6 servings (1 pound cake slice with about 2 tablespoons raspberry sauce)
