Try this refreshing take for Easter dessert

Associated PressMarch 25, 2013 

This just screams refreshing and is perfect for topping off your Easter meal.

COURTESY ASSOCIATED PRESS

How do you make pound cake even more buttery and delicious? Easy: Pan-sear slices of it with butter and sugar.

If you know how to make grilled cheese, you can make this dessert, which is a perfect ending to an Easter -- or any springtime -- dinner. Pan-seared pound cake is decadent and rich, so we've paired it with a fresh, minty fruit salad for balance. Looking for even more indulgence? Top the whole thing with whipped cream spiked with powdered sugar and orange liqueur.

Looking for a little less indulgence? Opt for banana bread instead of pound cake and top the fruit salad with a dollop of nonfat Greek yogurt.

What you need:

  • Two tablespoons sugar, divided.

  • Three navel oranges, peeled and segmented.

  • One cup blueberries.

  • One cup raspberries.

  • One cup quartered strawberries.

  • One tablespoon lemon juice.

  • One tablespoon chopped fresh mint.

  • Eight thick slices purchased or homemade pound cake.

  • Two tablespoons unsalted butter, softened.

    In a medium bowl, combine one tablespoon of the sugar with the orange segments, blueberries, raspberries, strawberries, lemon juice and mint. Stir gently, then set aside.

    Spread both sides of each slice of the pound cake with a bit of the butter, lightly coating the surface. Use the remaining tablespoon of sugar to sprinkle over both sides of each slice.

    Heat a large nonstick skillet over medium. Working in batches, toast the cake slices for three to four minutes per side, or until golden and caramelized. Serve warm and topped with the fruit salad.

    Start to finish: 30 minutes. Servings: Eight. Nutrition information per serving: 340 calories; 150 calories from fat (44 percent of total calories); 17 g fat (10 g saturated; 0 g trans fats); 165 mg cholesterol; 46 g carbohydrate; 3 g fiber; 8 g sugar; 5 g protein; 280 mg sodium.

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