Warm Berry Shortcake
7 people added this to their Recipe Box
Dessert on the grill is usually unexpected, but this one proves how surprisingly tasty it can be.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 360 |
| pro | 5 g |
| total fat | 15 g |
| sat. fat | 6 g |
| carb | 55 g |
| fibre | 4 g |
| chol | 51 mg |
| sodium | 205 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 9% |
| vit A | 10% |
| vit C | 70% |
| folate | 14% |
Suggested Recipes
-
2 cups (500 mL) halved fresh strawberries
1 cup (250 mL) fresh raspberries
1/2 cup (125 mL) fresh blueberries
2 tbsp (25 mL) granulated sugar
2 tsp (10 mL) cornstarch
1 tsp (5 mL) lemon juice
4 slices (1/2 inch/1 cm thick) pound cake
4 scoops vanilla ice cream (about 2 cups/500 mL)
Preparation:
Cut 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.
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.
Source
Canadian Living Magazine: June 2007
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