Ingredients
- 1/4 cup sugar
- 1 Tbsp cornstarch
- 2 Tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 5 oz fat-free pound cake, four 1 /14 oz pieces
- 1 cup low-fat frozen yogurt, vanilla
- 1/4 cup blackberries, for garnish
Directions
- In a small saucepan, stir together sugar, cornstarch and lemon zest.
Gradually whisk in lemon juice and water. Bring to a simmer over low heat,
stirring constantly. Set aside.
- Toast pound cake in a toaster oven until slightly browned and warmed,
about 2 to 3 minutes.
- Set pound cake on 4 dessert plates. Top each with 1/4 cup frozen yogurt
and about 2 tablespoons lemon sauce. Garnish with berries.
Serves | 4
POINTS per serving | 4
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