Peaches & Pound Cake Skewers

Peaches & Pound Cake Skewers

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From: Diabetic Living Magazine

This interesting dessert is one to try when you want to impress your guests. Wedges of fresh peach and cubes of pound cake are threaded onto skewers, sprinkled with a cinnamon-sugar and grilled quickly until the fruit is tender. Delicious—and impressive!

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon sugar (see Tips)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 medium ripe, yet firm, peach or nectarine or 8 frozen unsweetened peach slices, thawed
  • 8 1-inch cubes pound cake (3 ounces)
  • Butter-flavor nonstick cooking spray


  • Prep

  • Ready In

  1. Combine sugar, cinnamon and nutmeg; set aside.
  2. Cut peach into eight wedges. Cut each wedge in half crosswise or cut frozen peach slices in half. Using eight short skewers (see Tips), thread two pieces of peach and one piece of pound cake on each skewer, leaving ¼ inch between pieces.
  3. Lightly coat fruit and cake with cooking spray. Sprinkle the sugar mixture evenly over all.
  4. For a gas or charcoal grill, grill skewers on the greased rack of a covered grill directly over medium heat 2 to 4 minutes or just until fruit is tender and cake is browned, turning frequently to brown evenly.
  • Tips: If using a sugar substitute, choose from Splenda Granular or Sweet'N Low packets or bulk. Follow package directions to use product amount equivalent to 1 tablespoon sugar. Nutrition Per Serving with Substitute: same as below, except 50 calories, 7 g carbohydrate, 5 g sugar.
  • If using wooden skewers, soak in enough water to cover 30 minutes; drain before using.

Nutrition information

  • Serving size: 1 skewer
  • Per serving: 55 calories; 2 g fat(1 g sat); 0 g fiber; 9 g carbohydrates; 1 g protein; 7 mcg folate; 23 mg cholesterol; 6 g sugars; 126 IU vitamin A; 1 mg vitamin C; 6 mg calcium; 0 mg iron; 42 mg sodium; 49 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, ½ fat

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