Macerated fruit with pound cake
2 cup(s), fresh, sliced
2 medium, fresh, pitted and sliced
1 medium, peeled and cut into segments
1 large, peeled, pitted, and sliced
1 medium, red variety, cored and sliced
Unsweetened orange juice
1½ tsp, grated
Fat-free pound cake
4 oz, slices, (1-ounce) each, toasted
- Combine the strawberries, peaches, orange, mango, pear, orange juice, sugar, and lemon zest in a large bowl; mix well. Cover the fruit with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
- Place 1 slice of pound cake on each of 4 plates. Top each slice with 1 cup of the fruit salad. Yields 1 plate per serving.