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)
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.
See Back to Basics: Cooking for Thanksgiving Weekend for more recipes.