Cake 'n' Fruit Cups

For this 5-ingredient dessert recipe, fresh berries and a sauce of lemon curd and yogurt nestle in dishes lined with jam-topped pound cake.

Cake 'n' Fruit Cups
Servings: 4 Prep 20 mins


  • 1 container (8 ounces) vanilla yogurt
  • 1/2 cup bottled lemon curd
  • 1 cup blackberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup strawberries
  • 1 pound cake (10.75 ounces), thawed
  • 1/4 cup blackberry, blueberry, raspberry or strawberry jam

Make It

1. Beat yogurt and curd in small bowl until well blended. Cover; chill.

2. Mix berries in bowl.

3. Place cake on side; slice lengthwise in four 1/4-inch-thick slices; save remaining for snacking. Spread each slice with 1 tablespoon jam. Place, jam side up, on baking sheet. Cover lightly; refrigerate.

4. To serve, cut each jam-covered slice crosswise into seven 1-inch-wide strips (28 total). Arrange 7 strips, jam side up, in each of 4 cocktail glasses. Spoon 1 cup berries in each. Drizzle each with 1/3 cup yogurt sauce.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 343, Fat, total (g): 8, chol. (mg): 27, sat. fat (g): 4, carb. (g): 71, fiber (g): 5, pro. (g): 5, sodium (mg): 157, Percent Daily Values are based on a 2,000 calorie diet.