Credit: allrecipes.com
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INGREDIENTS:

  • 16 slices pound cake
  • 1 (16 ounce) container mango sorbet, softened
  • 1/2 cup granular no-calorie sucralose sweetener (e.g., Splenda )
  • 1 lime, juiced
  • 1 (10 ounce) can coconut milk
  • 1 pint blueberries
  • 1 mango, cubed
  • 1 pint strawberries, hulled and quartered
  • 2 fresh peaches, sliced
  • sweetened whipped cream
  • 8 sprigs fresh mint for garnish

DIRECTIONS:

Make 8 sandwiches, using 2 slices of pound cake and 1/4 cup softened mango sorbet each.

Wrap each sandwich tightly with plastic wrap, and freeze for 2 hours.

Dissolve sweetener in lime juice and coconut milk; toss with blueberries, mango, strawberries, and peach slices.

To serve, unwrap the sandwiches and place each onto a dessert plate.

Top with a mound of fruit and garnish with whipped cream and a mint sprig.

Source: allrecipes.com

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