- 2 cups frozen strawberries
- 2 cups frozen raspberries
- 1/4 cup plus 2 Tbsp. water
- 1/3 cup sugar
- 2 tsp cornstarch
- 1 (10.75-oz.) frozen pound cake, thawed
- 1 (1.5-quart) container vanilla frozen yogurt or ice cream
- 1 cup frozen whipped topping, thawed
- In a medium saucepan over medium-low heat, combine strawberries, raspberries, (yes, these can be frozen, no need to thaw) 1/4 cup water, and the sugar. Bring to a boil and let simmer 8 to 10 minutes or until berries have softened, stirring occasionally.
- In a small bowl, combine cornstarch and remaining 2 tablespoons water. Slowly whisk into berry mixture and simmer 2 to 3 minutes or until sauce thickens; let cool.
- Preheat oven to 375 degrees F. Cut 4 (3/4-inch-thick) slices pound cake. Wrap up the rest and freeze it for another time. Using a small heart-shaped cookie cutter, cut out 2 hearts from each slice of pound cake (or you can cut hearts free-hand with a paring knife--see photo). Place on a baking sheet and toast for 5 minutes or until golden.
- Place a scoop of frozen yogurt into each of 4 serving bowls, top with berry sauce, a couple of pound cake hearts, and a dollop (or two) of whipped topping. Refrigerate leftover berry sauce.
You can make the hearts and berry sauce ahead of time and store them in an airtight container. Then, when you want to whip up a “hearty” dessert, open your freezer, scoop out the ice cream, and you are good to go.