Frozen Strawberry-Banana Cake with Strawberry Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Purchased sorbet, frozen yogurt and pound cake make this the season's quickest elegant dessert.
Ingredients
- 1 12-ounce pound cake
- 1 cup strawberry preserves
- 1/4 cup strawberry liqueur or orange juice
- 2 pints strawberry sorbet, softened
- 2 pints banana-strawberry frozen yogurt, softened
- 1 10-ounce package frozen sliced strawberries in syrup, thawed
- 3 large ripe bananas, peeled, cut diagonally into 1/4-inch-thick slices
- Sliced fresh strawberries
Instructions
- Cut cake into 1/4-inch-thick slices. Arrange enough slices in bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides to just cover bottom, fitting tightly. Cook preserves and liqueur in heavy small saucepan over medium heat until reduced to 2/3 cup, stirring frequently, about 14 minutes. Spread half of preserves mixture over cake in pan. Freeze 10 minutes. Spoon sorbet over cake in pan; smooth top. Arrange more cake slices over to just cover sorbet. Spread remaining preserves mixture over cake. Freeze 10 minutes.
- Spoon frozen yogurt over cake; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead.)
- Puree thawed berries in processor. Cover and refrigerate until cold. (Sauce can be prepared 2 days ahead.)
- Release pan sides from cake. Place banana slices around cake edge. Mound berries in center. Serve cake with sauce.
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