There’s nothing better than juicy grilled fruit piled on a bed of cool, creamy yogurt to mark the end of a summer meal, especially when served with pound cake for spooning all that goodness on top! Finished with fresh mint and a generous drizzle of honey, this is a stunning dessert worth swooning over.
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- Yields:
- 8 serving(s)
- Total Time:
- 15 mins
- Cal/Serv:
- 405
- 1
lime
- 1
small pineapple, peeled, quartered, cored, and cut into 1-inch spears
- 2
mangoes, peeled and cut into 1-inch-thick spears
-
Canola oil, for brushing
- 1
16-ounce frozen pound cake (we used Sara Lee), ends trimmed, cut into eight 1-inch-thick slices
- 2 c.
whole-milk vanilla Greek yogurt
- 1
6-ounce container raspberries
-
Small mint leaves, for serving
-
Honey, for drizzling
Directions
-
- Step 1Heat grill to medium-high. Zest lime, then cut in half. Grill pineapple and mangoes until char marks appear, 2 to 4 minutes per side; transfer to cutting board. Grill lime, cut sides down, until slightly charred, 1 to 2 minutes.
- Step 2When cool enough to handle, cut pineapple and mangoes into bite-size pieces, then squeeze juice from grilled lime on top.
- Step 3Brush grill grates with oil and grill pound cake until char marks appear, 30 seconds to 1 minute per side. Spread yogurt on platter and top with raspberries, grilled pineapple and mangoes, lime zest, mint leaves, and honey. Serve with grilled pound cake.
NUTRITIONAL INFORMATION (per serving): About 405 calories, 15 g fat (7.5 g saturated), 79 mg cholesterol, 170 mg sodium, 64 g carbohydrates, 4 g fiber, 43.5 g sugar (5.5 g added sugar), 9 g protein
Did you make this recipe? Comment below!
Assistant Food Editor
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
Source : Goodhousekeeping
