Easiest Way to Prepare Delicious Grilled Pound Cake with Warm Blueberry Sauce and Ricotta Cream

Grilled Pound Cake with Warm Blueberry Sauce and Ricotta Cream.

You can cook Grilled Pound Cake with Warm Blueberry Sauce and Ricotta Cream using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Grilled Pound Cake with Warm Blueberry Sauce and Ricotta Cream

  1. You need 5 1/4 cup of Whole milk ricotta cheese.
  2. Prepare 1 1/2 cup of Powdered sugar.
  3. You need 1 tbsp of Fresh lemon juice.
  4. You need 3 1/2 tsp of Grated lemon peel.
  5. It’s 1 jar of of Smucker's Blueberry Topping.
  6. You need 1 1/4 cup of Sliced almonds.
  7. It’s 1 of Prepared pound cake, cut into thick slices.
  8. Prepare 2 tbsp of Butter, softened.

Grilled Pound Cake with Warm Blueberry Sauce and Ricotta Cream instructions

  1. Stir ricotta cheese, powdered sugar, 1 teaspoon of lemon juice and 1 teaspoon of lemon peel in a small bowl until blended. Set aside..
  2. Combine blueberry topping and remaining 2 teaspoons of lemon juice and 1/2 teaspoon of lemon peel in a small microwavable bowl. Microwave on high for 45 seconds or until warm..
  3. Spread butter lightly on both sides of pound cake slices. Cut cake slices on a diagonal to make 12 triangles. Heat large nonstick skillet over medium heat. Add almonds, stir until lightly toasted, about 1 minute. Immediately remove from skillet. Grill cake triangles in same skillet until cake is lightly browned on both sides, about 2 minutes, turning halfway through cooking time..
  4. Stack to cake triangles at opposite angles on each individual serving plate. Top each serving with about 3 tablespoons of ricotta mixture add 2 tablespoons of blueberry sauce. Garnish with almonds..

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