Decadent Chocolate Hearts
Yield
2 servingsPrep
10 minCook
?Ready
10 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | 1/2 ounce slices |
pound cake
marble, fat free |
|
| 3 | each |
strawberries
divided |
|
| 2 |
food coloring
red |
*
|
|
| ½ | cup |
whipped topping, prepared
reduced calorie, non-dairy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | 1/2 ounce slices |
pound cake
marble, fat free |
|
| 3 | each |
strawberries
divided |
|
| 2 |
food coloring
red |
*
|
|
| 118 | ml |
whipped topping, prepared
reduced calorie, non-dairy |
|
Directions
With a 3 inch heart shaped cookie cutter, or sharp knife, cut each poundcake slice into a heart.
Place 1 strawberry in small bowl.
With fork, mash well.
Fold strawberry mash and red food coloring into whipped topping.
Place a poundcake heart on 2 dessert plates.
Chill 5 minutes.
Spoon strawberry topping mixture onto each heart.
Top with remaining hearts.
Garnish with remaining strawberries.
