Recipe of Ultimate Grilled Pound Cake with Warm Blueberry Sauce and Ricotta Cream
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As for the number of servings that can be served to make Grilled Pound Cake with Warm Blueberry Sauce and Ricotta Cream is 15 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Grilled Pound Cake with Warm Blueberry Sauce and Ricotta Cream estimated approx 45 mins.
To get started with this particular recipe, we have to prepare a few components. You can have Grilled Pound Cake with Warm Blueberry Sauce and Ricotta Cream using 8 ingredients and 4 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Grilled Pound Cake with Warm Blueberry Sauce and Ricotta Cream:
- 5 1/4 cup Whole milk ricotta cheese
- 1 1/2 cup Powdered sugar
- 1 tbsp Fresh lemon juice
- 3 1/2 tsp Grated lemon peel
- 1 jar of Smucker's Blueberry Topping
- 1 1/4 cup Sliced almonds
- 1 Prepared pound cake, cut into thick slices
- 2 tbsp Butter, softened
Instructions to make Grilled Pound Cake with Warm Blueberry Sauce and Ricotta Cream
- Stir ricotta cheese, powdered sugar, 1 teaspoon of lemon juice and 1 teaspoon of lemon peel in a small bowl until blended. Set aside.
- Combine blueberry topping and remaining 2 teaspoons of lemon juice and 1/2 teaspoon of lemon peel in a small microwavable bowl. Microwave on high for 45 seconds or until warm.
- Spread butter lightly on both sides of pound cake slices. Cut cake slices on a diagonal to make 12 triangles. Heat large nonstick skillet over medium heat. Add almonds, stir until lightly toasted, about 1 minute. Immediately remove from skillet. Grill cake triangles in same skillet until cake is lightly browned on both sides, about 2 minutes, turning halfway through cooking time.
- Stack to cake triangles at opposite angles on each individual serving plate. Top each serving with about 3 tablespoons of ricotta mixture add 2 tablespoons of blueberry sauce. Garnish with almonds.
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