Should You Grill Dessert More?
Have you ever asked yourself, should I grill dessert more often? After you try this delicious combination of grilled pound cake and grilled pineapple you will! Grilling brings out the sweetness of the pineapple and when you grill pound cake it makes it a carmely (yes! that is a word)!
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Grilled Pineapple, What!?
Grilling the pineapple also adds an elevated taste element to this sweet treat. It is so simple and can really shock the crowd. Everytime I make this people are shocked that you can just put it right on the grate of your grill. I slice them about 1/2 inch thick and then place them on a clean grill. You just want to grill them until there are grill marks on each side. It doesn’t take long.
Let’s Talk About Grilled Pound Cake!
There are a couple of options here. You can either make your own or purchase it. I have done both, but recently I used this yummy Low Sodium recipe below. It was easy and I was able to control the quality of ingredients as well as the sodium content. As far as the butter goes….well it is pound cake. As I always say it’s all about balance.
Have You Ever Heard of Coconut Whipped Cream?
I can’t remember where I found this recipe, but is great for low sodium, vegan and vegetarians. Since it is a dairy free whipped cream. The trick is to put a can of Unsweetened Coconut Cream upside down in the refrigerator the day before you plan to use it. I usually just keep one in the fridge at all times. You then open it from the bottom. All of the liquid separates from the cream. Pour the liquid off and use just the cream. Add the cream, 1/4 powdered sugar, and 1 tsp of vanilla to the mixer and cream on high. It doesn’t get quite as stiff as regular whipping cream, but it still does the trick.
What Different Combinations Will You Try?
Now that you are thinking about if you should grill dessert, I bet you have so many ideas. You could grill peaches in place of the pineapple. You could even leave out the pound cake and just grill all kinds of fruit and top it with coconut whipped cream!
It’s all about balance, Cheers!
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Low Sodium Pound Cake
Equipment
Ingredients
- 2 sticks unsalted butter softened
- 3 cups granulated sugar
- 3 cups all-purpose flour sifted
- 1 cup sour cream
- 3/4 tsp. baking powder Sodium Free
- 6 eggs
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 325º F. Grease and flour a 10-inch Bundt cake pan.
- Add baking soda and salt to sour cream and set aside.
- Cream butter well. Add sugar gradually, beating well after each addition. Add eggs one at a time and beat well after each. Add sour cream mixture alternately with flour, beginning and ending with flour. Beat well after each addition.
- Add vanilla and mix on low until just combined. Don't over mix.
- Spread cake batter evenly into prepared Bundt pan and bake at 325º for one hour and a half, checking with a toothpick after baking for one hour 15 minutes.
- Cool on a wire rack for 10 minutes before removing from pan.
