SERVINGS
Servings: 2
Ingredients
Pound cake fries
- 1/4 loaf pound cake
- 1 loaf cardboard french fry container
Raspberry “catsup”
- 1/4 loaf pound cake
- 1 loaf cardboard french fry container
- 1 bag frozen raspberries
- 2 tablespoon confectionery (icing) sugar
- 1 tablespoon empty catsup squeeze bottle
Preparation
Baking Directions:
Pound cake fries Cut pound cake slices into 1/4-inch strips.
Arrange strips on a toaster oven rack and toast until browned on top and bottom.
Turn strips and toast until remaining two sides are browned.
Let cool, then arrange in container.
Raspberry “catsup”Place raspberries in a blender or food processor, and puree (add 1 or 2 tablespoons of water or lemon juice, if necessary, to facilitate blending).
Add sugar, one teaspoon at a time, to taste, until tartness is gone.
Place raspberry puree in a fine mesh strainer over a bowl.
Use a rubber spatula to force the puree through the strainer.
Discard the seeds and transfer the puree to the squeeze bottle.
Serve alongside “fries.”
