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
10–12 ounces loaf shape pound cake
(frozen – do not thaw)
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
13
Safe Handling Practices:
Keep raw foods separate from cooked foods. Do not use utensils or plates that have held raw meats/
p o u l t ry/seafood for lifting or serving cooked meats. Discard all marinades that have touched raw meat.
Recommended Inte rnal Cooking Te m p e ra tu res Chart
Use a probe-type meat thermometer while cooking, or check after grilling using an
i n s t a n t - read thermometer to ensure that food has been cooked to safe temperatures.
Beef
Rare
130°-135°F (not recommended by FDA)
Medium Rare
140°-145°F
Medium
155°-160°F
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
155°-160°F
Well Done
170°+
Seafood
140° - 145°F
