Recipe Rating:
Prep Time: 10 min
Total Time: 40 min
Makes: 8 servings
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup firmly packed light brown sugar
2 cups strawberries, sliced
1/4 cup strawberry preserves
1 pkg. (10.75 oz.) pound cake, cut into 8 slices
2 cups blueberries
MIX sour cream and sugar; cover. Refrigerate until ready to serve.
TOSS strawberries with preserves. Let stand at room temperature 30 min.
SPOON sour cream mixture evenly over cake slices just before serving; top with the strawberry mixture and blueberries.
KRAFT KITCHENS TIPS
Size-Wise
Choose desserts that offer a variety of food groups. You can enjoy more than 1/2 cup of the recommended 2 cups of fruit per day in this luscious dessert.
Jazz It Up
Cut pound cake slices into star shapes with cookie cutters. Place fruit on individual plates; top with pound cake stars and sour cream mixture. Garnish with additional fruit.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 290
Total fat 13g
Saturated fat 8g
Cholesterol 105mg
Sodium 170mg
Carbohydrate 42g
Dietary fiber 2g
Sugars 32g
Protein 4g
Vitamin A 10%DV
Vitamin C 50%DV
Calcium 6%DV
Iron 6%DV
