| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar, divided |
| 2 |
pt |
Fresh strawberries, stemmed and halved |
| 4 |
oz |
Softened cream cheese |
| 2 |
c |
Whipping cream |
| 1 |
|
Purchased pound cake |
|
|
Melted raspberry jelly to taste |
|
|
Sherry (opt) |
INSTRUCTIONS
Fold 1/8 cup sugar into sliced berries; set aside. Beat the remaining
1/8 cup sugar into cream cheese. Whip cream until stiff peaks form;
then fold cream cheese into cream. Cut cake into slices about 1/3"
thick. Arrange a layer of slices in the bottom of a glass bowl;
sprinkle with a teaspoon of sherry and spread with melted jelly. Then
put in a layer of strawberries and a layer of cream. Continue
layering, ending with a layer of cream. Garnish with a whole berry.
Nutritional analysis per serving: 376.8 calories; 18.8 grams total
fat; (11.2 grams saturated fat); 6 grams protein; 11.9 grams
carbohydrates; 159.2 milligrams cholesterol; 280.6 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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