Grilled Pound Cake With Warm Blueberry Sauce And Ricotta Cream Recipe by McMcMcKayla
Cooking Instructions 45 mins 1 Stir ricotta cheese, powdered sugar, 1 teaspoon of lemon juice and 1 teaspoon of lemon peel in a small bowl until blended. Set aside. 2 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. 3 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. 4 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. 1 Stir ricotta cheese, powdered sugar, 1 teaspoon of lemon juice and 1 teaspoon of lemon peel in a small bowl until blended. Set aside. 1 Stir ricotta cheese, powdered sugar, 1 teaspoon of lemon juice and 1 teaspoon of lemon peel in a small bowl until blended. Set aside. 2 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. 2 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. 3 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. 3 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. 4 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. 4 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sunshines fried chicken wings Sarah's meatloaf Pineapple Banana Smoothies Old Fashioned Strawberry Rhubarb Pie Portabella mushroom burger Sunshines fried chicken wings Sarah's meatloaf Pineapple Banana Smoothies Old Fashioned Strawberry Rhubarb Pie Portabella mushroom burger Strip steak Glazed Lemony Crisp Cookies Glazed Blueberry Coffee Cake Seasoned Pretzels blanco spaghetti mexicano Chinese Fried Rice Iced Mocha Latte Pistachio Cherry Ice Cream Steak melts on garlic toast Super Easy Creamy Fruit Dip Strip steak Glazed Lemony Crisp Cookies Glazed Blueberry Coffee Cake Seasoned Pretzels blanco spaghetti mexicano Chinese Fried Rice Iced Mocha Latte Pistachio Cherry Ice Cream Steak melts on garlic toast Super Easy Creamy Fruit Dip