Dessert on the grill is usually unexpected, but this one proves how surprisingly tasty it can be.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2007
- 2 cups halved fresh strawberries
- 1 cup fresh raspberry
- 1/2 cup fresh blueberry
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- 4 slices pound cake
- 4 scoops vanilla ice cream (about 2 cups/500 mL)
MethodCut 4-foot (1.2 m) piece heavy-duty foil; fold in half. Arrange strawberries, raspberries and blueberries on 1 side close to centre.
Combine sugar and cornstarch; sprinkle over fruit. Sprinkle with lemon juice; toss gently.
Fold foil over and seal to form packet. (Make-ahead: Refrigerate for up to 2 hours.)
Place on grill over medium heat; close lid and cook, turning once, until hot and juices are thickened, about 10 minutes. Let stand for 10 minutes.
Grill cake, turning once, until golden brown, about 6 minutes. Arrange on dessert plates. Top each with scoop of ice cream. Spoon berry mixture over top.
Nutritional facts Per serving: about
- Sodium 205 mg
- Protein 5 g
- Calories 360.0
- Total fat 15 g
- Cholesterol 51 mg
- Saturated fat 6 g
- Total carbohydrate 55 g
- Iron 9.0
- Folate 14.0
- Calcium 12.0
- Vitamin A 10.0
- Vitamin C 70.0