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BREAKSTONE'S Creamiest Berry-Topped Dessert

By: BREAKSTONE'S  
"A creamy, light topping with strawberries and blueberries makes a pretty finish for a pound cake."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (2)

Rate/Review | 183 people have saved this

Prep Time:
10 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 cup BREAKSTONE'S Reduced Fat Sour Cream
  • 1/4 cup packed light brown sugar
  • 2 cups fresh strawberries, sliced
  • 1/4 cup strawberry preserves
  • 1 (10.75 ounce) package reduced-fat pound cake, cut into 8 slices
  • 2 cups blueberries

Directions

  1. Mix sour cream and sugar. Refrigerate until ready to serve.
  2. Combine strawberries and preserves. Let stand at room temperature 30 minutes.
  3. Spoon sour cream mixture over cake slices just before serving; top with strawberry mixture and blueberries.

Footnotes

  • Kraft Kitchens Tips:
  • Substitute: Substitute angel food cake slices or brownie squares for the pound cake slices.
  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 238 | Total Fat: 4.1g | Cholesterol: 14mg

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2009 by FLUTTERBYLOVE31 
It was a nice and light summer dessert. I was worried when I tasted the cream at first b/c it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2009 by CaliforniaBaker 
Very good and simple to prepare. We used as a topper to cheesecake! I liked it because it was... MORE

 
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