For Thanksgiving Weekend: Almost Instant Dessert

If you need an instant dessert during the Thanksgiving holiday, we've almost got one for you.

| October/November 1998

We all know the traditional Thanksgiving dessert is pumpkin pie, but let's suppose 1) you're pressed for time, and 2) your guests, if any, don't hew to tradition. In that case, the combination of pound cake, vanilla frozen yogurt, and raspberry sauce is an excellent instant dessert (Okay, almost instant; you still have to make the sauce).

raspberry sauce (see below)
2 one-inch slices bakery pound cake (freeze the rest)
1 pint or more of vanilla frozen yogurt or lowfat ice cream

Prepare the raspberry sauce at least an hour before serving and refrigerate. Cut the pound cake into one-inch cubes and store in a plastic bag until serving. Assemble the dessert by placing a layer of pound cake in a dessert bowl, then adding a scoop of ice cream topped with the raspberry sauce. (serves 2-3)

Raspberry Sauce

1 package frozen unsweetened raspberries, mostly defrosted (I use a 12-ounce bag)
2 to 3 tablespoons sugar
1/4 teaspoon almond extract (optional)

Put all the ingredients in a blender and blend until smooth. Strain into a pitcher and serve. You can store this sauce in a plastic container for up to three days.

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