Her fast finale, Pound Cake with Sherbet, is easy to assemble and sure to get compliments. "It's lusciously light and refreshing. Feel free to vary the fruit to suit what's in season," Judy adds.
- 4 slices pound cake (3/4 inch thick)
- 1 pint raspberry sherbet or flavor of your choice
- 1 cup fresh raspberries or fruit of your choice
- Place pound cake on dessert plates. Top each slice with a scoop of sherbet and raspberries. Yield: 4 servings.
Originally published as Pound Cake with Sherbet in Quick Cooking March/April 2001, p17
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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