Peaches & Cream Pound Cake
Mary Berg makes dessert easy with this peaches and cream pound cake. It is made with store-bought or homemade pound cake slices, perfectly grilled, and topped with a creamy yogurt icing and juicy peaches.
YIELDS
4
Ingredients
- 4 slices vanilla pound cake, store bought or homemade
- 2 to 3 tablespoons butter, room temperature
- 1/2 cup whipping cream
- 1 teaspoon sugar
- 1/2 cup vanilla Greek yogurt
- 4 canned peach halves
Directions
- Heat a non-stick skillet over medium heat.
- Lay out the slices of pound cake and spread each side with a bit of butter. Grill the pound cake slices in the hot pan until golden. Cut the pound cake slices on the diagonal and set aside.
- Whip the cream and sugar together in a small bowl until firm peaks hold. Whip in the vanilla Greek yogurt.
- Divide the whipped cream mixture over four serving plates and spread into circles. Top with a peach halve, cut side down, and serve with the grilled pound cake. Enjoy!
