Grilled Pound Cake with Warm Blueberry Sauce and Ricotta Cream
STIR ricotta cheese, powdered sugar, 1 teaspoon lemon juice and 1 teaspoon lemon peel in small bowl until blended.
COMBINE blueberry topping and remaining 2 teaspoons lemon juice and 1/2 teaspoon lemon peel in small microwave-safe bowl. Microwave on HIGH 45 seconds or until warm.
SPREAD butter lightly on both sides of pound cake slices. Cut cake slices on a diagonal to make 12 triangles. Heat large nonstick skillet over medium heat. Grill cake triangles in skillet until cake is lightly browned on both sides, about 2 minutes, turning halfway through cooking time.
ARRANGE 2 cake triangles on each serving plate. Top each serving with about 3 tablespoons ricotta mixture and 2 tablespoons blueberry sauce. Garnish with almonds.
1 1/4 cups whole milk ricotta cheese
1/2 cup powdered sugar
1 tablespoon fresh lemon juice, divided
1 1/2 teaspoons grated lemon peel, divided
1 (12 oz.) jar Mississippi Belle® Blueberry Topping
1 (11.5 oz.) prepared pound cake, cut into 6 (1 1/4-inch) thick slices
2 tablespoons butter, softened
1/4 cup sliced almonds, toasted