Grilled Pound Cake with
Ice Cream and Cassis
Berry Sauce
Makes 8 servings
3 tablespoons packed brown sugar
1/3 cup unsalted butter, softened to room temperature
1/4 teaspoon pure almond or vanilla extract
1
Cassis Berry Sauce, ice cream, frozen yogurt or whipped cream
Crumble the brown sugar into a bowl so that there are no lumps. Add the softened butter and extract. Stir to blend.
Use a serrated knife to slice the frozen pound cake into 8 equal slices – it is important that the slices all be the same thickness. Spread both sides of each slice with the brown sugar butter. Place in refrigerator until ready to cook.
Ten minutes before serving, preheat the Cuisinart ® Griddler Express™ on low setting. When hot, arrange the slices of the butter/brown sugar coated pound cake on the bottom griddle plate. Close, apply light pressure to lid for 10 seconds, and cook for 3 to 4 min- utes. Remove from Griddler Express™ and arrange on dessert plates. For a special dessert,
top warm cake with a scoop of ice cream or frozen yogurt, then chocolate sauce, Cassis Berry Sauce (recipe
follows) or Cassis Berry Sauce and softly whipped cream.
Nutritional information per serving (one grilled pound cake slice only):
Calories 226 (57% from fat) • carb. 23g • pro. 2g
•fat 15g • sat. fat 9g • chol. 99mg • sod. 144mg
•calc. 19mg • fiber 0g
Cassis Berry Sauce
Makes about 3 cups sauce
1/4 cup seedless raspberry preserves
2 tablespoons crème de Cassis
1 cup fresh blueberries
1 cup fresh raspberries
1 cup sliced fresh strawberries
Place preserves and crème de Cassis in a medium bowl. Stir until completely blended. Gently stir in the berries. Let stand 30 minutes or longer before serving to allow flavors to blend.
Nutritional information per serving (about 1⁄3 cup): Calories 46 (4% from fat) • carb. 10g • pro. 0g
•fat 0g • sat. fat 0g • chol. 0mg • sod. 2mg
•calc. 7mg • fiber 2g
Recommended Inte rnal Cooking Temperatu res Chart
Use a
i n s t a n t - read therm omet er to ensure that fo od has been cook ed to safe temper atures.
Beef |
|
Rare | |
Medium Rare | |
Medium | |
Well Done | 170°F + |
|
|
Ground Pork | 160°F |
|
|
Pork Chops | 150°F + |
|
|
Poultry |
|
White Meat | 170°F |
Dark Meat | 180°F |
Ground Turkey or Chicken | 175°F |
|
|
Hot Dogs | 165°F |
|
|
Lamb |
|
Medium Rare | 145°F |
Medium | |
Well Done | 170°+ |
|
|
Seafood | 140° - 145°F |
Safe Handling Pr actices: Keep raw foods separate from cooked f oods. Do not use u tensils or plates that have held raw meats/ poultry/seafood for l ifting or serving cooked meats. Discard all marinades that have touched raw meat.
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