Cake 'n' Fruit Cups

Cake 'n' Fruit Cups
For this 5-ingredient dessert recipe, fresh berries and a sauce of lemon curd and yogurt nestle in dishes lined with jam-topped pound cake.
Makes 4
Prep 20 m



  1. 1 of 4 Beat yogurt and curd in small bowl until well blended. Cover; chill.
  2. 2 of 4 Mix berries in bowl.
  3. 3 of 4 Place cake on side; slice lengthwise in four 1/4-inch-thick slices; save remaining for snacking. Spread each slice with 1 tablespoon jam. Place, jam side up, on baking sheet. Cover lightly; refrigerate.
  4. 4 of 4 To serve, cut each jam-covered slice crosswise into seven 1-inch-wide strips (28 total). Arrange 7 strips, jam side up, in each of 4 cocktail glasses. Spoon 1 cup berries in each. Drizzle each with 1/3 cup yogurt sauce.
Nutrition Information for Cake 'n' Fruit Cups
Servings Per Recipe: 4
Per Serving: 5 g fiber, 157 mg sodium, 5 g pro., 343 kcal cal., 27 mg chol., 4 g sat. fat, 71 g carb., 8 g Fat, total