Macerated fruit with pound cake
6
Points®
Total time: 14 min • Prep: 14 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Macerating fruit doesn’t require much effort, but it can produce a little bit of culinary magic. Simply combining fruit with sugar and letting it mingle for awhile transforms the juices into a simple and sweet syrupy sauce. And when served over pound cake where it can soak into the bread, it becomes a wonderful quick dessert. In this recipe, we’ve used a mix of fresh fruits, but you can use whatever combination you like or what’s in season. You can also use 4 cups of precut fruit from the supermarket salad bar or produce section to make this recipe super easy.
Ingredients
Strawberries
2 cup(s), fresh, sliced
Peach
2 medium, fresh, pitted and sliced
Orange
1 medium, peeled and cut into segments
Mango
1 large, peeled, pitted, and sliced
Pear
1 medium, red variety, cored and sliced
Unsweetened orange juice
2 Tbsp
Sugar
2 Tbsp
Lemon zest
1½ tsp, grated
Fat-free pound cake
4 oz, slices, (1-ounce) each, toasted
Instructions
1
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.
2
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.
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