Orange zest and our Cinnamon Plus® Spice Blend spike up the cherry flavor in these light, simple sundaes.
Preheat oven to 350ºF. Using Crinkle Cutter, slice pound cake into eight slices and place on Rectangle Stone. Combine sugar and cinnamon in Flour/Sugar Shaker; sprinkle over pound cake. Bake 12-15 minutes or until pound cake is lightly golden and toasted. Remove from oven to Stackable Cooling Rack.
Zest orange using Zester/Scorer to measure 1 tablespoon zest; set aside. Juice orange using Juicer to measure 2 tablespoons juice. In (2-qt.) Saucepan, combine orange juice, pie filling and spice blend. Stir over medium heat using Classic Scraper 2-3 minutes or until mixture comes to a boil; remove from heat and stir in zest.
For each serving, place one pound cake slice on serving plate; top with scoop of vanilla yogurt and spoon cherry mixture on top. Sprinkle with toasted almonds, if desired; serve immediately.
U.S. Nutrients per serving: Calories 270, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 35 mg, Carbohydrate 50 g, Protein 4 g, Sodium 250 mg, Fiber 0 g
To toast almonds in the microwave oven, place 1/4 cup almonds in Small Bar Pan; microwave on HIGH 3-5 minutes or until golden brown, stirring after each 30-second interval. Cool completely.
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