Fruit- and Nut-Topped Pound Cake

 

1

package (10.75 ounces) frozen fat-free pound cake loaf, cut into fourteen 1/2-inch slices

2/3

cup soft fat-free cream cheese with strawberries, raspberries or pineapple

1

can (11 ounces) mandarin orange segments, well drained

1 1/2

cups bite-size pieces assorted fresh fruit (kiwifruit, strawberry, raspberry, pear, apple)

1/2

cup reduced-fat chocolate-flavor syrup

1/2

cup sliced almonds or toasted coconut

• 1 Set oven control to broil. Place pound cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3 to 5 minutes, turning once, until light golden brown.
• 2 Spread each slice with about 2 teaspoons cream cheese. Cut slices diagonally in half to make 28 pieces. Top with orange segments and desired fresh fruit. Drizzle with syrup; sprinkle with almonds.