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BREAKSTONE'S Creamy Berry-Topped Dessert
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BREAKSTONE'S Creamy Berry-Topped Dessert

40 Min(s)
10 Min(s) Prep
30 Min(s) Cook
Healthy Living
Sour cream sweetened with brown sugar is spooned over pound cake slices and topped with mixed berries in this luscious summer dessert.
What You Need
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8 servings
Original recipe yields 8 servings
1 cup BREAKSTONE'S Sour Cream
1/4 cup packed brown sugar
2 cups fresh strawberries, sliced
1/4 cup strawberry preserves
1 pkg. (10.75 oz.) prepared pound cake, cut into 8 slices
2 cups blueberries
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Let's Make It
1
Mix sour cream and sugar. Refrigerate until ready to serve.
2
Combine strawberries and preserves. Let stand at room temperature 30 min.
3
Spoon sour cream mixture over cake slices just before serving; top with strawberry mixture and blueberries.
Kitchen Tips
Tip 1
Substitute
For a delicious pound cake that could easily pass for a cake made from scratch, prepare and bake your favorite boxed pound cake mix as directed on package, adding 1/2 cup BREAKSTONE’S Sour Cream with the remaining ingredients. Then use to prepare recipe as directed.
Tip 2
Special Extra
A little extra time will be well worth it if you make Mildred's Pound Cake to serve with this creamy berry topping.
Tip 3
Special Extra
Cut pound cake slices into star shapes with cookie cutters. Spoon fruit onto dessert plates; top with pound cake stars and sour cream mixture. Garnish with additional fruit.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 200mg
9%
Total Carbohydrates 45g
16%
Dietary Fibers 2g
7%
Sugars 32g
64%
Protein 4g
8%
Vitamin A
10%
Vitamin C
50%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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