In a Bowl or Pot
Grand Marnier–Macerated Fruit with Toasted Pound Cake
2 tablespoons orange juice
2 cups fresh strawberries, hulled and thickly sliced
1 papaya, peeled, seeded, and diced
1 apple, unpeeled, cored, and diced
2 nectarines or peaches, halved, pitted, and cut into wedges
2 apricots, halved, pitted, and cut into wedges
2 tablespoons Grand Marnier or Cointreau
2 tablespoons sugar
2 teaspoons grated orange zest
4 (1-ounce) slices fat-free pound cake, toasted
1 tablespoon chopped fresh mint
1 Gently toss together all ingredients except pound cake and mint in large bowl. Cover bowl with piece of plastic wrap and refrigerate at least 1 hour or up to 4 hours.
2 Place 1 slice of pound cake on each of 4 plates. Top each slice of cake with 1 cup fruit salad and sprinkle evenly with mint.
PER SERVING (1 slice cake and 1 cup fruit with juice): 220 Cal, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 99 mg Sod, 49 g Carb, 32 g Sugar, 5 g Fib, 3 g Prot, 45 Calc.
FYI Grilling the slices of pound cake in a panini maker will make this dessert even more enticing.