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Nutrition Facts
Serving Size 131 g
(Approx. 12 Servings)
Amount Per Serving
Calories 320 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 15 g 75%
Trans Fat 0.5 g
Cholesterol 85 mg 28%
Sodium 160 mg 7%
Total Carbohydrate 23 g 8%
Dietary Fiber 1 g 4%
Sugars 16 g
Protein 2 g
Vitamin A 20% Iron 4%
Vitamin C 8% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Peaches on Crispy Pound Cake
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
12  People


Recipe makes 12 Servings

1 Pt heavy whipping cream, well chilled
2 Tsp confectioners sugar
1/2 Tsp ground ginger
6 fresh peaches, sliced in half
1 Tbsp olive oil
2 Tbsp brown sugar
1 loaf frozen pound cake
4 Tbsp salted butter, softened
1 Pt fresh blueberries
1 Tbsp fresh mint, finely chopped
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To prepare whipped topping: In a medium sized bowl, add cream and whip with an electric hand mixer for 4 to 5 minutes, or until it starts to get fluffy. Add confectioners sugar and ginger. Continue beating until fully whipped with stiff peaks. Place in refrigerator until ready to use.
Heat grill to medium high heat.
Coat peach halves evenly with oil and brown sugar. Once grill is hot, grill peaches on each side just long enough to leave marks, and peaches begin to soften and caramelize. Remove from grill, cut into slices and set aside.
Slice pound cake into 3/4 inch thick slices. Spread softened butter on both sides of each slice. Grill briefly on both sides until toasted.
Top pound cake with peaches, fresh blueberries and ginger whipped cream. Garnish with fresh mint and serve immediately.


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