Toasted Pound Cake with Lemon Sauce
From EatingWell: EatingWell Serves Two
This versatile lemon sauce is also great over bread pudding, gingerbread or waffles.
- 1 1/2 tablespoons sugar
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
- 1/2 teaspoon butter
- 2 slices reduced-fat pound cake, toasted
- Combine sugar, lemon zest and cornstarch in a small saucepan. Gradually whisk in lemon juice and water. Bring to a boil, whisking constantly. Simmer until slightly thickened. Remove from the heat and whisk in butter. Serve over pound cake.
Per serving: 210 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 45 g carbohydrates; 3 g protein; 1 g fiber; 194 mg sodium; 74 mg potassium.
Carbohydrate Servings: 3
Exchanges: 3 other carbohydrate
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- Ease of Preparation
- Type of Dish
- Desserts, cakes
- Total Time
- 15 minutes or less
- Valentine's Day
- EatingWell Serves Two